MUFFIN OF THE MONTH- Pumpkin Cranberry Bran
As soon as October's fall weather hits all I can think about is creating recipes using pumpkin and squash. This one is my favourite so far though! It's an unusual combination of seasonal foods but trust me it's absolutely DIVINE...moist and rich. These aren't your grandmas dry bran muffins lol. Give them a try, I have no doubt they'll become your families favourite breakfast or snack item this fall.
1 1/2c bran
2 tsp baking powder
1tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2c fresh or frozen cranberries
1/2c milk (nut milk works too!)
1 tbsp vanilla
1c pumpkin (canned works great!)
Preheat oven to 375.
In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.
Garnish with crystalline sugar and salted toasted pumpkin seeds if you'd like