Double Cherry Pumpkin Muffins

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Added Feb 14th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Breads & Pizza, Eggs & Breakfast
  • Servings: 12 change
  • Calories per serving: 150
  • Prep Time: 15 mins
  • Cook Time: 25 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 1507%
Fat 4g7%
Cholesterol 28mg9%
Sodium 134mg 6%
Carbohydrates 25g7%

More facts>>

FoodConnect Nutritionals

Cherry Quick Tip: Dried tart cherries are a flavorful swap-out for raisins in trusted muffin or quick bread recipes.

Ingredients

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  • 2/3 cup dried tart cherries
  • 1 ounce-weight crystallized ginger
  • 1 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 cup all purpose flour
  • 1/3 cup Splenda
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 1 cup canned pumpkin
  • 3/4 cup buttermilk
  • 1/4 cup egg product refrigerated
  • 4 tbsp butter melted then cooled

Recipe Method

1- Preheat oven to 400 degrees F. Coat a 12-muffin tin with cooking spray.

2- In a small bowl, combine 3 tablespoons chopped cherries, the ginger, brown sugar, and rum extract. Set aside.

3- In a medium bowl, stir together flour, Splenda®, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

4- In another small bowl, stir together pumpkin, buttermilk, egg product, butter, and vanilla. Make a well in center of flour mixture and pour in pumpkin mixture. Stir just until flour mixture is partially moistened. Add 2/3 cup cherries and stir just until moistened. (Do not over mix.)

5- Divide batter equally between the 12 muffin cups. Sprinkle chopped cherry mixture evenly on muffins.

6- Bake at 400 degrees F for 20 minutes, or until golden brown and wooden toothpick inserted into center comes out clean.

7- Cool muffins in pan for 5 minutes. Remove muffins from pan and cool on wire rack.

Makes 12 muffins.

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