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Cranberry Gingerbread Muffins Recipe

Cranberry Gingerbread Muffins Recipe photo by Taste of Home

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“This wonderful treat can be served as a breakfast or brunch bread. The spices and cranberries really put people in the holiday spirit!” Lisa Varner - Charleston, South Carolina

This recipe is:

Healthy

Diabetic Friendly

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Cranberry Gingerbread Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

2-1/4 cups 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

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.
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.

Nutritional Facts 1 muffin equals 201 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 252 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Cranberry Gingerbread Muffins in Healthy Cooking December/January 2009, p46

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Cranberry Gingerbread Muffins

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Reviewed on Jan. 22, 2011 by ehretsj

My inlaws liked it. I thought it was a little heavy. And it definitely makes more than a dozen. I usually make my muffins big and I got a dozen and a half.