Cranberry Gingerbread Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
âThis wonderful treat can be served as a breakfast or brunch bread. The spices and cranberries really put people in the holiday spirit!â Lisa Varner - Charleston, South Carolina Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
2 teaspoons ground ginger |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1 egg |
3/4 cup water |
1/2 cup fat-free plain yogurt |
1/3 cup molasses |
1/4 cup canola oil |
1 cup fresh or frozen cranberries, coarsely chopped |
Directions:
1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, water, yogurt, molasses and oil. Stir into dry ingredients just until moistened. Fold in cranberries.
2. Coat muffin cups with cooking spray or use paper liners; fill 3/4 full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
|
|