Pumpkin cran-apple muffins

These are really yummy and very nutritious. Pumpkin is an excellent source of vitamin A. It is also a very good source of vitamin C, potassium, dietary fiber, and manganese. Cranberries have antibiotic properties,are loaded with anti-oxidants and vitamin C. 

This is a big recipe, I get 24 big, regular sized muffins and 24 mini muffins.

Pumpkin cran-apple muffins

4 1/2 cups flour (I use all whole wheat)

2 tsp. baking soda

1 Tbsp. cinnamon

1 tsp. salt

3 eggs

2 1/2 cups sugar

2 cps pureed pumpkin

1/2 cup oil

1/2 cup applesauce

2 cups chopped apples

2 cups chopped fresh or frozen cranberries

In a bowl, combine the first four ingredients. In a mixing bowl, beat the eggs and sugar; add the pumpkin,applesauce  and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries and apples. Fill paper-lined muffin cups three-fourths full. Bake at 375 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Hints:  I also add about  1/4 cup each, ground flaxseed meal and wheat germ plus a little extra applesauce.

          You can also leave the cranberries whole for a tangy tart burst, but my kids like them chopped fairly small.

Enjoy!