Not your average bran muffin, moist, with a slight tangy tartness from the cranberries and a bit sticky from the molasses. Great on a relaxing morning a little peanut butter and hot cup of tea.
Pumpkin Cranberry Bran Muffins
Adapted from Craving Greens. Makes 12 muffins.
1 cup organic pumpkin purée
(I like to make my own but I had a can at home and wanted to use it up)
3/4 cup wheat bran
2 eggs
3/4 cup skim milk
1/3 cup molasses
1/3 cup natural cane sugar
1 tsp freshly grated ginger
3/4 cup wheat bran
2 eggs
3/4 cup skim milk
1/3 cup molasses
1/3 cup natural cane sugar
1 tsp freshly grated ginger
1-1/4 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1-1/2 cups fresh cranberries
Preheat oven to 400°F.
In large mixing bowl, combine pumpkin purée, wheat bran, eggs, buttermilk, molasses, sucanat or cane sugar, and grated ginger. Whisk together.
In separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and cloves.
Stir dry ingredients into wet, mixing well. Add cranberries to mixture and stir.
Line a muffin pan with paper muffin cups* or grease a non-stick pan, (the pumpkin replaces the fat in this recipe so even a non-stick pan will end up with muffins cemented to it). Divide batter evenly among cups and bake for 20-22 minutes or until cake tester comes out clean and tops are golden.
*I love the If You Care muffin cups. They are unbleached, made from 100% recycled paper and compostable.
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I'm very intrigued by those cupcake liners. We'll have to chat about that when i get there on Thursday. Also, I got the courage and bought some cabbage and wanted to make that thing you made apple cider vinegar and apples so let me know how you did that. Those cupcakes look delicious also!
ReplyDeleteoh that cabbage was so good! i don't have any pictures but maybe ill make a post about it without them its so simple. OR we can make it together on thursday! (or i'll just email it to you)
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