Cranberry Pumpkin Muffins - cooking recipe

Ingredients

1 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. each: ground cinnamon and ground cloves
1/4 tsp. salt
1 1/4 c. sugar
1/4 c. butter or oleo, softened
2 eggs
1 c. canned pumpkin
1 c. Ocean Spray fresh or frozen cranberries, coarsely chopped
1/3 c. walnuts, chopped

Preparation

Preheat oven to 400\u00b0.
Line muffin cups with paper liners or grease muffin cups well.
In a bowl, sift together flour, soda, baking powder, spices and salt.
In a large bowl, cream together sugar and butter until light and fluffy.
Add eggs, one at a time. Stir in pumpkin.
Add flour mixture, stirring until just blended. Fold in cranberries.
Spoon batter into muffin cups, filling to top of cup.
Sprinkle with nuts.
Bake 12 to 15 minutes for tea cake size, 20 to 25 minutes for regular size muffins.
Makes 26 tea size or 18 regular size.