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Cranberry Gingerbread Muffins

Cranberry Gingerbread Muffins
“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
12 ServingsPrep: 20 min. Bake: 20 min.

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.
© Taste of Home 2013

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Cranberry Gingerbread Muffins (continued)

Nutrition 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.
© Taste of Home 2013