This past week our Mom bought 2 bags of fresh cranberries, they needed used cup before they went bad so we decided to make these. We have made these muffins before using dried cranberries so we thought they would taste even better with fresh! They turned out wonderful, the tartness of the cranberries was just the right addition to the pumpkin batter!
Cranberry Pumpkin Muffins
2 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1/2tsp. nutmeg
1/3 c. honey
3 T. molasses
1/4 c. oil
2 eggs
1 c. pumpkin
1 tsp. vanilla
1 c. chopped fresh cranberries
1/3 c. chopped walnuts
Preheat oven to 400. Oil or butter 12 muffin cups. In a large bowl whisk together all the wet ingredients, add dry ingredients and mix till just combined. Fold in cranberries. Divide evenly into muffin pan and sprinkle with walnuts. Bake for about 20 min. or till cooked through.
