Almost Whole Wheat Cranberry Pumpkin Muffins
50
Almost Whole Wheat Cranberry Pumpkin Muffins recipe
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.
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?
