Cream:
1/4 c. margarine, softened
1 1/4 c. sugar
Add:
2 eggs (one at a time)
1 c. canned pumpkin
Sift together and add to wet ingredients:
1 1/2 c. flour
1/4 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
Fold in:
1 c. chopped cranberries (fresh or frozen)
1/2 c. chopped walnuts
Spoon the batter into muffin cups, filling close to top. Bake for 20-25 minutes.
Makes 12-18 muffins.
We featured this recipe in the August/September 2013 issue of Wisconsin Farm Bureau Federation’s Rural Route. Photos and recipes courtesy of the Wisconsin State Cranberry Growers Association.
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