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Nov 14th Thankfulness Photo - Apples & Pumpkins

Today's theme was supposed to be apples AND pumpkins, but I failed to buy a pumpkin this year so I only have apples.  But they are crisp delicious orchard apples!
I am thankful for harvest time and the delicious produce we get to eat fresh every day. I have been canning up a storm the last several weeks, storing up cheap or free items for the winter. I love eating a fresh apple that crunches and bursts with flavor (unlike grocery apples in the middle of spring that are mushy and flavorless!)  I am thankful for pumpkins; they are one of my favorite fall decorations. The best part about decorating with a pumpkin is when Winter comes you can cook it and eat it. Below is my favorite pumpkin recipe. (you can use pumpkin and sweet potato interchangeably)


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Cranberry Sweet Potato Muffin

yield :1 dozen

1-1/2 c. flour
1/2 c. sugar
2 t. baking powder
3/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 egg
1/2 c. milk
1/2 c. cold mashed sweet potatoes (or pumpkin)
1/4 c. butter, melted
1 c. fresh or frozen cranberries
cinnamon-sugar

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine the egg, milk, sweet potatoes, and butter; stir into dry ingredients just until moistened. Fold in cranberries.  Fill greased or paper- lined muffin cups half full. Sprinkle with cinnamon-sugar. Bake at 375 degrees for 18-22 min. or until toothpick inserted clean. Cool in pan 10 min, before removing to a wire rack. 


Enjoy the last bits of produce before the winter comes! Maybe try your decorative pumpkin in these Cranberry Pumpkin Muffins!
Sarah

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