Great Aunt Edith's Pumpkin Muffins with Cranberries
#27785 - 11/18/03 08:46 PM
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Shanna
Reged: 11/15/03
Posts: 471
Loc: Atlanta, GA, USA
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My Great Aunt Edith just sent me this recipe. She says they taste rich and that they are best served warm!
1 1/2 c flour
1 T baking powder
1t salt
1/2 c sugar
1 1/4 c cornmeal
1/2 t ground nutmeg
1 t ground cinnamon
1/4 c canola oil
1/2 c egg substitute or 4 egg whites
3/4 c canned pumpkin
2/3 c soy or oat milk
1 c cranberries
1/2 c chopped walnuts
Mix flour, b.p., salt, sugar, cornmeal, nutmeg and cinn. in a bowl. In another bowl, combine oil, egg substitute, pumpkin, and soy or oat milk and stir. Fold dry ingre. into pumpkin mix with wooden spoon and stir until mixed well. Stir in nuts and cranberries. Pour into greased muffins tins. Bake at 425 about 20 minutes. Cool on wire rack. Makes 9 large muffins or 12 medium muffins.
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"The most wasted of all days is one without laughter." -- e e cummings
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I know that Shanna isn't around, but do you think the cranberries are cooked, dried, or raw?
Thanks,
Joan
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Well, I can't speak for Shanna, but I'd guess they're fresh -- if you can get them. When I can't get them, I go for the dried, but the fresh always taste so much better in recipes. Just one opinion, Girlfriend.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Ya know...
#43191 - 02/04/04 08:24 PM
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Heather
Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA
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if you have the freezer space, you can freeze fresh cranberries for up to a year and then cook with them as needed. Works beautifully!
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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