Cranberry-Pumpkin Muffins and bread

I know here in the Ozarks its not really fresh cranberry time of the year....but here is a recipe for them.......might be able to use canned cranberries if you can find any.......Remember I do type word for word from the recipes in the Kansas City Kansan Silver Spoon Cookbook.

Cranberry-Pumpkin Muffins and Bread
Mrs. Edwin D. Shutt

31/2 cups flour, sifted
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon allspice
1/3 cup salad oil
2 eggs
3/4 cup canned pumpkin
1 1/2 cup fresh cranberries, coarsely chopped

Preheat oven to 400 degrees. sift flour, baking powder, salt, sugar and allspice together. Beat oil, eggs, and pumpkin until blended. Add all at once to sifted ingredients and stir until mixture is just blended. Fold in Cranberries. Spoon mixture into greased muffin pans or 8 x 4 x3 -inch loaf pan.
Bake 20 to 25 minutes or until muffins or loaf is lightly browned. Let stand 5 minutes before removing from pan. Serve warm or cold. Makes 12 muffins.


* Taste the batter and put sugar in to taste....I think I put about a cup in.........