With the cooking class I’m taking I get to try a lot of different foods and combination of foods I’d never have thought to try before. Some because I’ve never heard of them and others because they just don’t sound good. I can say I have tried everything we’ve made though and have been pleasantly surprised by the outcome.
A lot of the recipes we put on our “we’ll have to make this” list and some are on the “I’d eat it but wouldn’t make it myself list”. The week we did the Hawiian recipes was a good one as everything was flavorful and actually appealing. Since my favorite pie is pumpkin and I love cranberry sauce, juice and any other way I can get them it’s no wonder my favorite was the Cranberry-Pumpkin Muffins.
- 1 cup whole-wheat flour
- 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon allspice
- 1 teaspoon cinnamon
- 1 cup pumpkin
- 1/4 cup skim Carnation milk, or skim milk
- 2 tablespoons oil
- 1 cup brown sugar
- 1 egg white
- 1 cup cranberries
- 1 cup chopped nuts, optional
Preheat oven to 350 degrees.
In a large mixing bowl combine flour, baking soda, baking powder, allspice and cinnamon. Mix well.
In another bowl add pumpkin, milk, oil, sugar, and egg white. Beat well.
Fold the cup of cranberries (and nuts, if using) into the dry mixture. This helps to keep the berries/nuts from all sinking to the bottom of your muffins. Next, fold the pumpkin mixture into the dry ingredients, blending only to combine well. Over mixing will cause a “tough” muffin.
Place paper muffin liners into muffin cups and fill 2/3 full. Place in oven and bake at 350 degrees for about 35 minutes.