Cranberry Pumpkin Muffins
by:
I was craving some pumpkin goodies but after seeing fresh cranberries at the store the idea of combining the two seemed like a great idea. And oh boy, what a delicious combo. The sweetness of the pumpkin goes well with the tartness of fresh cranberries. The agave nectar used as a sweetener gives the muffins a unique flavor enhances by the orange zest.
ingredients
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serves: 6
1 1/2 c whole wheat pastry flour
1/2 tsp baking powder
pinch of salt
1/3 c agave nectar
1/4 c canned organic pumpkin
4 tbsp grape-seed oil
1 small grated zest from orange
1/3 c almond milk
1/3 c to 1/2 fresh cranberries
Nutrition Facts
Cranberry Pumpkin Muffins
Servings Per Recipe: 6
Amount per Serving
Calories: 242
- Total Fat: 10.1 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 32.6 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 4.1 g
- Sugars: 13.4 g
- Protein: 4.5 g
preparation
1. Preheat the oven to 375F. Line a 6 muffin baking pan with paper cups or grease it with some baking spray.
2. In a bowl combine the whole wheat pastry flour, baking powder and salt. Set aside.
3. In another bowl whisk the pumpkin, agave nectar, grape-seed oil and orange zest.
4. Slowly combine the dry ingredients into the wet once.
5. A little at a time add the almond milk followed by the fresh cranberries. Stir until just combined. Do not over-mix!
6. Scoop the batter into the prepared baking pan and bake for about 23-25 minutes until a toothpick inserted in the center comes out clean.
1
comments
Mommy_loves_to_cook
October 21, 2011