Title: Pumpkin Cranberry Muffins
Categories: Dujour12
Yield: 12 servings

1 c Fresh cranberries
1/2 c Walnuts
1/4 c Packed brown sugar
1/4 ts Ground ginger
1/4 ts Ground cinnamon
Muffin batter
1 c Cooked pumpkin puree
2 Eggs
1/4 c Vegetable oil
1/4 c Buttermilk
1/4 c Unsulphured molasses
2 ts Grated fresh ginger root
1/4 ts Ground cinnamon
1/4 c Packed brown sugar
5 1/2 c Unbleached white flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt

Preheat the oven to 375 degrees. Oil the muffin tin or line it with paper
cups.

Rinse and sort the cranberries. Coarsely chop the cranberries and walnuts
by hand or in a food processor. Add the brown sugar, ginger, and cinnamon;
mix well and set aside.

Whisk together the pumpkin, eggs, oil, buttermilk, molasses, grated ginger
root, cinnamon, and brown sugar in a mixing bowl. Sift together the flour,
baking powder, baking soda, and salt in a separate bowl. Combine the wet
and dry mixtures, stirring until just blended; the batter will not be
completely smooth.

Fill the prepared muffin cups about 3/4 full and top each muffin with about
1 tablespoon of the cranberrynut mixture. Bake for about 30 minutes, until
a knife inserted in the center of a muffin comes out clean.

Yield: 12 muffins

CHEF DU JOUR WYNELLE STEIN SHOW# DJ9511

Copyright, 1997, Vegetable Kingdom, Inc., Moosewood Restaurant Book of
Desserts, Clarkson N. Potter, Inc., All rights reserved.Topping

Busted and entered for you by: Bill Webster

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