PUMPKIN CRANBERRY MUFFINS
420 g pumpkin puree
4 eggs
2 cups sugar
1 cup vegetable oil
½ orange [juice + zest]
3 cups flour
2 teaspoons baking powder
¾ teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup cranberries [fresh or frozen]
_ preheat oven to 350°F
_ line a muffing tin with paper liners
[roughly chop cranberries if they are rather large]
_ in a large bowl whisk together pumpkin puree, eggs, sugar, oil, orange juice and zest
[use a hand whisk and not an electric mixer]
_ once smooth gently fold in flour, baking powder and the spices
[stir until batter is smooth but don’t over-mix]
_ finally fold in the cranberries
_ spoon batter into muffin liners [about 1/2 to 3/4 full]
_ bake for about 25 minutes
KÜRBIS-CRANBERRY-MUFFINS
420 g Kürbispüree
4 Eier
400 g Zucker
250 ml Pflanzenöl
½ Orange [Saft + Schale]
360 g Mehl
2 Teelöffel Backpulver
¾ Teelöffel Salz
1 ½ Teelöffel gemahlener Zimt
¼ Teelöffel gemahlene Nelken
½ Teelöffel gemahlene Muskatnuss
100 g Cranberries [frisch oder gefroren]