| Pumpkin, cranberry and walnut muffins |
I am so so busy - no time to chat! But here, quickly, is a brilliant recipe for pumpkin, cranberry and walnut muffins, adapted from this one posted by TraceyB in the Chicklit forums. The muffins are a lovely dark golden spice colour, with ruby cranberries scattered through, and are absolutely delicious. I made them with dried cranberries this time, but will try again with fresh when they appear in the shops in a month or so.
| 1 1/2 cups plain flour |
| 1 teaspoon baking soda |
| 1/4 teaspoon baking powder |
| 1 teaspoon cinnamon |
| 1/4 teaspoon ground cloves |
| 1/4 teaspoon salt |
| 1 1/4 cup castor sugar (or use soft brown sugar) |
| 65 g butter, softened |
| 2 eggs |
| 1 cup mashed cooked pumpkin |
| 1 cup dried or fresh cranberries, roughly chopped |
| 1/3 cup chopped walnuts |
Preheat the oven to 190 C. Grease a couple of muffin trays well.
If you're using dried cranberries, soak them in hot water for 10 minutes to plump up, then drain.
Sift together in one bowl the flour, baking soda, baking powder, cinnamon, ground cloves and salt. In another, large bowl, cream the butter and sugar until light and fluffy. Stir in the eggs one at a time. Mix in the pumpkin. Add the flour mixture in two lots, stirring until just blended. Finally, gently fold in the cranberries and nuts.
Spoon the batter into the muffin cups, filling quite high (the batter doesn't rise a great deal). Bake for 20-25 minutes. This makes about 18 regular size muffins.
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4 October 2004
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