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Almost Whole Wheat Cranberry Pumpkin Muffins

 
50

Almost Whole Wheat Cranberry Pumpkin Muffins recipe

Yield

24

servings

Prep

15

min

Cook

40

min

Ready

55

min

Trans-fat Free, Low Sodium
 

Ingredients

2 cups all-purpose flour
1 cup whole-wheat flour
1 cup sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon allspice
*
½ teaspoon salt
½ cup butter
2 cups pumpkin
puree
2 large eggs
2 cups cranberries

Directions

Preheat oven to 350℉ (180℃).

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 24 greased muffin cups.

Place the muffin tins in the hot oven.

Bake for 40 min.

or until tester inserted in center comes out clean.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 14029% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 107mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 82% Vitamin C 4%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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