MUFFIN OF THE MONTH- Pumpkin Cranberry Bran

As soon as October's fall weather hits all I can think about is creating recipes using pumpkin and squash. This one is my favourite so far though! It's an unusual combination of seasonal foods but trust me it's absolutely DIVINE...moist and rich. These aren't your grandmas dry bran muffins lol. Give them a try, I have no doubt they'll become your families favourite breakfast or snack item this fall.

1 1/2c     bran

1c           flour

3/4c        sugar 

2 tsp       baking powder

1tsp         baking soda

1/2 tsp     salt

1/2 tsp     cinnamon

1 1/2c    fresh or frozen cranberries

2            eggs

1/2c       milk (nut milk works too!)

1 tbsp     vanilla

1/4c       molasses

1c          pumpkin (canned works great!)

Preheat oven to 375. 

In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.

*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!

Garnish with crystalline sugar and salted toasted pumpkin seeds if you'd like

Makes 12.

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