Recipe Details - Robin Hood

Preparation Time:

10 minutes

Baking Time:

15 minutes

Makes:

24 mini muffins

Freezing:

excellent

1 user

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These mini muffins pack a big punch of flavour!

1 3/4 cups	ROBIN HOOD® All Purpose Flour	425 mL

1/4 cup	granulated sugar	50 mL

1 tbsp	baking powder	15 mL

1/2 tsp	salt	2 mL

1/2 tsp	ground cinnamon	2 mL

1/4 tsp	ground cloves	1 mL

1/4 tsp	ground nutmeg	1 mL

1/2 cup	dried cranberries, optional	125 mL

2/3 cup	milk	150 mL

1/2 cup	canned pumpkin purée (not pie filling)	125 mL

1/3 cup	CRISCO^® Vegetable Oil	75 mL

1	egg	1

	brown sugar

Preparation

PREHEAT oven to 400º F (200º C). Spray 24 mini muffin cups with vegetable spray.

COMBINE first 8 ingredients in large mixing bowl. In smaller bowl, combine milk, pumpkin, vegetable oil and egg.

ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.

BAKE at 400º F (200º C) for 15 - 18 minutes, or until golden.

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