pup-kin cranberry muffins
treats and desserts
pup-kin cranberry muffins Pumpkin is not just for the holidays anymore.
ingredients 2 eggs ½ cup oil of your choice (e.g. safflower, sunflower, olive, canola) 1 cup pure pumpkin puree 1½ cups whole grain flour (e.g. oat or spelt or a combination) 1½ teaspoons cinnamon 1 teaspoon carob powder 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon sea salt (optional) 1 cup fresh or ½ cup dried cranberries, finely chopped
instructions Preheat oven to 375ºF. Combine eggs, oil and pumpkin puree in a food processor or blender. Add dry ingredients and whirl together until smooth. Fold in finely chopped cranberries. Lightly grease mini muffin tins or line with paper cups, and fill each with muffin batter. Bake for 15 minutes. Remove muffins from oven and cool completely before storing in an airtight container or Ziploc bag. This recipe can easily be doubled, and the muffins freeze beautifully. This recipe makes approximately 34 mini muffins. For an extra special touch, the muffins can be dipped in low-fat cream cheese and decorated with cranberries and sprigs of fresh mint. See photo page 29
The benefits of pumpkin:
In addition to their very high fiber content, pumpkins boast good amounts of vitamin A, most of the B vitamins, calcium, copper, magnesium, potassium, and zinc.
the animal wellness natural cookbook for dogs
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