FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Bread Recipes 3MUFFINS pg 1 'A' to 'G' >>>>> >  Double Cherry Pumpkin Muffins

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

DOUBLE CHERRY PUMPKIN MUFFINS

Dried tart cherries are a flavorful swap-out for raisins in trusted muffin or quick bread recipes
Makes 12 muffins.


Ingredients:

• 3 tablespoons chopped dried tart cherries
• 2 tablespoons chopped crystallized ginger
• 1 tablespoon packed brown sugar
• 1 teaspoon rum extract
• 1 1/2 cups unbleached, all-purpose flour
• 1/3 cup packed SPLENDA® sweetener & brown sugar blend
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 cup canned pumpkin (without added spices)
• 3/4 cup buttermilk
• 1/4 cup refrigerated pasteurized egg product
• 4 tablespoons butter, melted and cooled
• 1 teaspoon vanilla
• 2/3 cup dried tart cherries


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

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

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

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.)

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

Bake at 400 degrees F for 20 minutes, or until golden brown and wooden toothpick inserted into center comes out clean. Cool muffins in pan for 5 minutes. Remove muffins from pan and cool on wire rack.

Nutrition Info:
Nutrition Facts per muffin: 173 calories, 5 g total fat, 3 g sat fat, 0 g trans fat, 28 g carbohydrate, 29 mg cholesterol, 3 g protein, 2 g fiber, 176 mg sodium; Daily Values: 70% vitamin A, 0% vitamin C, 6% calcium, 6% iron

For more cherry recipes and tips, visit www.choosecherries.com.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages