Posts Tagged low fat muffin
Cranberry Pumpkin Muffins
Posted by jgrutz in low fat cooking, recipes on November 6, 2011
It’s fall in Wisconsin, the nation’s largest producer of cranberries, and I have been longing for anything with cranberries or pumpkin in it. Sundays when I’m not working I like to make a special hot breakfast for my family. This weekend I made a vegetable strata and found a recipe for cranberry pumpkin muffins that I tweaked to decrease the fat, cholesterol and sugar. This recipe cost me less than $2 to make because I only had to buy cranberries and pumpkin. You only need about half the can of pumpkin so I was able to make a double batch for no extra cost.
Cranberry Pumpkin Muffins
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice ( if you don’t have this combine nutmeg, cinnamon and ginger)
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup sugar
1 cup canned pumpkin (about half a can)
1/2 cup applesauce (I use unsweetened)
1 cup fresh or frozen cranberries, chopped
Preheat oven to 400 degrees.
In a bowl combine the first four ingredients.
In a mixing bowl, combine the oil and sugar; add the pumpkin and applesuace and mix well.
Stir the dry ingredients into the wet ingredients until moisted. It makes a thicker looking batter.
Fold in the cranberries.
Fill paper-lined muffin cups 3/4s full.
Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean.