BREADS AND MUFFINS
CLOSECecile's Cranberry Pumpkin Muffins
Cecile's Cranberry Pumpkin Muffins
1/4 Cup margarine, softened
1-1/4 Cup sugar
2 eggs
1 Cup canned pumpkin
1-1/2 Cup 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
1 Cup chopped fresh or frozen cranberries
1/2 Cup chopped walnuts
Preheat oven to 400 degrees.
Cream together margarine and sugar, add eggs one at a time and canned pumpkin. Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves and add to mixture. Fold in cranberries and walnuts.
Spoon batter into muffin cups, filling close to the top. Bake for 20-25 minutes
Makes 12-18 muffins.
