cranberry pumpkin millet muffins

granolalola | pumpkin cranberry muffins

This is for all my mama friends (okay, maybe just the two of you), who asked for this recipe. I first made these muffins for a dear friend as “payment” for a luxurious body pillow and other odd gifts she bestowed upon me. Not sure if you are in the know, but pillows are expensive… Let alone one that is crafted to hug your entire body! She asked for something sweet, a small treat per se, for her husband, and these are the gems I whipped up.

It was just before Thanksgiving when I experimented with the recipe, so indeed, pumpkin (and cranberries too!) were quite fitting. I was utterly delighted with their baked goodness. The pumpkin flavor is rich, and the fresh cranberries paired with orange zest are quite the party in your mouth. The crunch of millet and specks of fresh ground cloves throughout are nothing but the cherry on top.

Perfect for a holiday gathering, these muffins go down smooth and by the handful. So, do yourself a favor, and your loved ones too, and whip up a batch or three (for your neighbours, of course) of these golden and wholesome nuggets.

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Cranberry Pumpkin Millet Muffins

Recipe adapted from AMA Family Health Cookbook
Makes 18 Muffins

1 cup whole cranberries, frozen
1 1/2 cups all-purpose flour
2 tablespoons cornmeal
3 tablespoons millet
3/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 egg
1 cup pumpkin puree
4 tablespoons coconut oil, melted & cooled
zest of an orange

Lightly butter and flour 18 muffin wells. Preheat oven to 350°. Finely chop cranberries in the bowl of a food processor. Set aside. (Alternatively, use fresh cranberries and chop finely; set aside.)

In a large bowl, sift together flour, cornmeal, millet, sugar, baking soda and powder, salt, cinnamon, ginger and cloves. In a separate medium bowl, combine egg and pumpkin. Whisk well to combine. Add coconut oil and zest. Mix to combine. Add pumpkin mixture to flour mixture and stir with a large spoon. Just before all bits of flour are incorporated, add cranberries and mix batter until no more flour is visible. Using two spoons, scoop and scrape batter into muffin wells, filling each about halfway or until batter is divided equally among the 18 wells.

Bake for 20 minutes, or until slightly golden and a toothpick inserted in center of muffins comes out free of crumb. Let cool in pans 5-10 minutes then transfer to wire racks to cool completely. Store in an airtight container for up to 3 days or freeze muffins for later consumption.

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