Monday, November 3, 2008

Hugo's Pumpkin Cranberry Muffins

We just turned our clocks back in Northeastern United States and the days are getting shorter and colder. Now is the perfect time to try some new simple recipes or revisit your old family favorites. Tonight's recipe is a simple and delicious pumpkin cranberry muffin from Chef Hugo. This nutritious little cake is great for breakfast when paired with a piece of fruit and some soy milk. It can also be enjoyed as a guilt free dessert. Enjoy!
Hugo's Pumpkin Cranberry Muffins

Serves 12

1 cup whole wheat pastry flour
1 cup bran flakes, crushed
1/3 cup sugar
1 tablespoon organic honey
dash salt
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ teaspoon allspice
½ cup plain fat free yogurt
1 large organic egg
1 cup pumpkin cooked and mashed (or use canned)
Dash vanilla extract
½ cup dried cranberries

1. Preheat oven to 350 F. Lightly coat one standard muffin tins with non-stick vegetable oil cooking spray.

2. In a large bowl, combine whole wheat flour, bran flakes, sugar, honey, salt, baking soda, baking powder, cinnamon and allspice. In separate bowl, combine fat free yogurt, egg, pumpkin and vanilla. Mix well. Combine ingredients from both mixing bowls together. Stir until just blended. Gently fold in dried cranberries.

3. Pour batter into muffin tins. Bake for 28 -30 minutes or until toothpick inserted into center of muffin comes out clean. Allow to cool for 20 minutes. Remove muffins from muffin tins. Serve and enjoy!

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