Pumpkin Cranberry Muffins
These yummy muffins were made with mostly organic ingredients and fresh eggs from my ducks. The recipe is adapted from a pumpkin bread recipe from my Better Homes & Gardens Cookbook that my parents gave me as a wedding present many moons ago.
- 4 c organic whole wheat pastry flour
- 2 cups organic sugar
- 2 Tbs baking powder
- 1 Tbs cinnamon
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 2 c organic cooked, mashed, and strained pumpkin or squash
- 4 duck eggs or 5 chicken eggs
- 1/2 c organic sunflower oil
- 1 c organic milk or whey
- 1 tsp organic molasses
- 2 c dried cranberries
Sift together 2 cups of the flour and the remaining dry ingredients in a large mixing bowl. Add the pumpkin, milk, eggs, oil, and molasses. Beat with electric mixer on low until well blended, then on high speed for 2 minutes. Add remaining flour and mix well. Stir in dried cranberries.
Pour batter into greased or lined muffin cups and bake in 350 F oven for approximately 30 minutes or until a toothpick inserted near center of middle muffin comes out clean. Cool on wire rack for 10 minutes, remove muffins from pans and cool completely on wire rack. Makes approximately 3 dozen muffins.
Notes: Although I try to use as many organic ingredients as I can, you can still make this recipe with non-organic ingredients. You can also halve all ingredients if you prefer not to make such a large batch. If you do, use 2 chicken eggs per batch. The muffins may not rise quite as well, but they will still be yummy! You may also use canned pumpkin.
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