by Waldy Malouf
Chef / Co-Owner
Beacon Restaurant
www.beaconnyc.com
Makes 20 Muffins
Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup 70% unsalted tub margarine
- 2 extra large eggs
- 6 T. sugar
- 1 1/2 t. baking powder
- 3/4 cup cranberries, coarsely chopped (fresh or frozen)
- 1 1/4 cups flour
- 1 T. freshly grated orange zest
- Non-stick margarine spray
Method:
Preheat oven to 400°F. Spray muffin tins with non-stick margarine
spray.
Mix margarine, eggs, sugar, and add pumpkin puree; beat.
Stir in remaining ingredients in the order given and mix thoroughly.
Fill muffin tins. Bake for 20 minutes or until they are puffed and
well-browned. Serve warm.
