Cranberry Pumpkin Seed Muffins Recipe

Cranberry Pumpkin Seed Muffins

Cranberry Pumpkin Seed Muffins by, Holly Nelson

NOTE: You need to have pre-made my Whole Wheat Muffin Mix Recipe in order to make this Cranberry Pumpkin Seed Muffins recipe

Ingredient Profile:

Pumpkin Seeds are a rich source of minerals, protein and monounsaturated fat. Their phytosterols lower cholesterol, and offer anti-inflammatory benefits.

Tart and sweet, dried cranberries are a good source of dietary fiber, proteins, carbohydrates, vitamin C and antioxidants. These help decrease the effect of free radicals in our body, which can limit the development of cancer cells.

TIP: serve Cranberry Pumpkin Seed Muffins with our healthy hot cereal for a yummy, protein and long-burning carb start to your day.

Ratings Chart: †††=advanced skill & yummy ††=regular skill & yummy †=easy & yummy

Rating †     Servings 12     Prep 11 mins     Oven 400° – 15-20 mins

2 1/3 cups  Whole Wheat Muffin Mix Recipe
1 cup soy, almond, or cow’s milk
1 egg, beaten
1/8 cup brown sugar or raw honey
¼ cup raw organic pumpkin seeds
¼ cup unsweetened organic cranberries

Grease muffin tins with coconut oil. Put muffin mix in mixing bowl. Combine wet ingredients in small bowl. Make a well in the muffin mix, and add wet ingredients all at once. Mix lightly. Do NOT over-mix. Lumps are preferable. Lightly fold in seeds and cranberries.

Fill prepared muffin tins 2/3 full. Bake 15-20 minutes until cake tester or toothpick come out clean, and tops are golden brown.

This entry was posted in Organic Food and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *