Show Week Begins With Pumpkin-Cranberry Muffins! {Giveaway Winners}

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Hello! I enjoyed my weekend up until the last minute because this week will be very busy as we enter into our Tech/Show week for Ririe-Woodbury's December show Prism. The picture above appeared in the Arts section of The Salt Lake Tribune with this preview article of our concert. I'm the one on the far right being lifted! 

Here is the poster for the show! It's a great evening of dance and the collaboration of Charlotte Boye-Christiansen's new piece featuring actor/comedian Ethan Phillips who played Neelix on the Star Trek Voyager Series is quite entertaining. 

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  Show weeks can be very draining because as dancers all of our hard work everyday goes into performing our shows the best we can. I always need a lot of sleep and to maintain a healthy diet. I whipped up a batch of these pumpkin muffins yesterday morning so there would be leftovers to snack on during the week. Unfortunately, these were so good that I think there is like one left and even though it's only Monday....it's time to make another batch!

Pumpkin-Cranberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1/2 cup low-fat buttermilk (No buttermilk? Just mix 1 cup milk with 1 tablespoon of vinegar or lemon juice)
• 1/4 cup packed light brown sugar
• 2 tablespoons canola oil
• 1 large egg
• 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
• Cooking spray

Preparation

• Preheat oven to 375°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
• Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
• Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray ( I made mine without liners). Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

(*from Cooking Light Magazine)

GIVEAWAY NEWS

Thank you to everyone who entered my Duncan Hines giveaway! All of your comments made me want to get in the kitchen and bake every flavor of cake you mentioned. There were 85 entries and using a random number generator:

The winners are comment #63-Caroline, who loves chocolate cake! Followed by comment #80-Brian, who said his favorites are a toss up between carrot and devil's food cake! CONGRATS! I've sent you both emails so please respond asap so I can send you your coupons! 

I loved holding my first giveaway for you guys! Check back soon because I just received stuff in the mail today from OXO for my next giveaway......keep following!

CIAO,

BETSY