Thursday, August 18, 2011

pumpkin and the freezer.

So I came to the blog to find this recipe - and it wasn't here! I had posted at a couple of years ago and never brought it here. Sorry no photo - I'll be making them this weekend so hopefully I will get one to add.

Part of today will be spent in the kitchen doing some freezer food prep. If it weren't for some new recipes to try I would really be dreading it. Which brings me back to this recipe. One you can freeze (after they are at room temperature) and great for breakfasts. Just grab the number you need from the freezer and thaw in the refrigerator overnight. Microwave, in 10-15 second intervals, until the centers of the muffins are warm.

Cranberry Pumpkin Muffins

-2/14 c. all-purpose flour
-1 teaspoon baking soda
-1/8 teaspoon ground cloves
-1/8 teaspoon ground ginger
-1/4 teaspoon nutmeg
-1/2 teaspoon cinnamon
-1/2 teaspoon salt
-2 eggs
-2 cups sugar
-1 cup canned pumpkin
-1/2 c. vegetable oil
-1 cup fresh cranberries, chopped

In a bowl, combine the first four ingredients. In a mixing bowl beat the eggs and sugar; add the pumpkin and oil and mix well. Stir in the dry ingredients just until moistened. Fold in the cranberries.

Fill foil or paper-lined muffin tins 3/4’s full. Bake at 400 ° for 18-22 minutes or until a toothpick comes out clean. Yield’s 2 dozen.

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