| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads, Muffins | 24 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | c | Whole Wheat Flour |
| 1 | c | Sugar |
| 1 1/2 | t | Cinnamon |
| 1 | t | Baking Powder |
| 1 | t | Baking Soda |
| 3/4 | t | Allspice |
| 1/2 | t | Salt |
| 1/2 | c | Butter |
| 2 1/2 | c | Pumpkin, thick puree |
| 2 | Eggs | |
| 2 | c | Cranberries, cleanedhalved |
INSTRUCTIONS
Preheat oven to 350. In a lg. bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice, and salt. Stir the ingred. to mix them well. Add the butter, pumpkin, and eggs, strring the ingred. til 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 til tester inserted in center comes out clean. Posted to MM-Recipes Digest V4 #309 by "John Weber" <hdbrer@ibm.net> on Nov 28, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 39
Total Fat: 4.5g
Cholesterol: 25.7mg
Sodium: 189.6mg
Potassium: 77.7mg
Carbohydrates: 22.6g
Fiber: 1.3g
Sugar: 9.2g
Protein: 2.5g