[caption id="attachment_8466" align="aligncenter" width="390"]
Fresh baked cranberry muffin resting on a bed of cranberries[/caption]
Spark Recipes has featured our
Native Forest® Organic Coconut Milk in this Pumpkin Cranberry Muffins recipe:
Pumpkin Cranberry Muffins
Pumpkin muffins made with white whole wheat flour, maple syrup, and coconut milk. Vegan and yummy. I might add a few tbsp orange juice and some zest next time as the white wheat flour has a bit of a bitter after-taste.
- 1 can (15 oz) Pumpkin
- 1/2 cup Coconut Milk, Organic, Native Forest®
- 1/2 cup Maple Syrup
- 1/2 cup Olive Oil
- 1 tsp Vanilla Extract
- 2 3/4 cup King Arthur 100% Unbleached White Whole Wheat Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon, ground
- 1/2 tsp Ginger, ground
- 1/4 tsp Cloves, ground
- 1/8 tsp Nutmeg, ground
- 1/2 tsp Salt
- 1/2 cup fresh or frozen cranberries, chopped
Directions
Makes 12-14 muffins.
Heat oven to 425.
Spray a muffin tin with olive oil or line with paper cups.
In a large bowl, whisk together pumpkin, maple syrup, olive oil, coconut milk, and vanilla until well combined.
In a separate bowl, sift together flour, baking powder, baking soda, spices, and salt.
Add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in the cranberries.
Spoon mixture into prepared tin. (Optional: sprinkle tops with a few pepitas)
Place in oven and reduce heat to 375. Bake until done, 30-35 minutes.
Number of Servings: 14
Recipe submitted by SparkPeople user NATBAER.
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Republished by EdwardandSons.com
