These muffins are much more savory than sweet and are a nice wholesome accompaniment to turkey and trimmings.  Be sure to save a few extra because they really shine when split and used for leftover turkey and cranberry sauce sandwiches!

1               stick unsalted butter, softened

1          cup brown sugar, packed

½        cup white sugar

4          eggs

1               15 ounce can solid pumpkin, unsweetened

½        cup milk

1               cup whole wheat flour

½        cup unbleached white flour

1           cup white or yellow cornmeal

2          teaspoons baking powder

1          teaspoon baking soda

2         teaspoons cinnamon

           Pinch of salt

½        cup dried cherries

½        cup toasted walnut pieces

           Pinch of salt

Pre-heat oven to 350 F . 

In a large bowl, using a hand-mixer, cream butter and sugar until light and fluffy.  Add eggs and pumpkin, mixing well.  Alternate milk and sifted flour mixture, ending with the dry ingredients.  Mix in cherries and walnuts.  Spoon the batter into a greased or lined muffin pans and bake 25-30 minutes or until batter pulls away from the side and a toothpick comes out clean.  Cool on a wire rack.

Makes 12 regular or 48 mini muffins

ALL RECIPES ©ELIZABETH KARMEL 2019