Recipe: Cranberry-Pumpkin Muffins (using whole wheat flour)

CRANBERRY-PUMPKIN MUFFINS

2 cups flour
1 cup whole wheat flour
1 cup sugar
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp allspice
1/2 tsp salt
1/2 cup butter, softened
2 1/2 cups thick pumpkin puree
2 eggs
2 cups cranberries, cleaned, halved

Preheat oven to 350 degrees F. Grease 24 muffin pan cups.

In a large bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice, and salt. Stir the ingredients to mix them well.

Add the butter, pumpkin, and eggs, stirring the ingredients until they are just moist. Stir in the cranberries. Spoon the batter into prepared muffin cups.

Bake for 40 minutes or until tester inserted in center comes out clean.

Makes 24 muffins
Source: Lisa Crawley