Cranberry Gingerbread Muffins Recipe

4.5 3 7
Cranberry Gingerbread Muffins Recipe
Cranberry Gingerbread Muffins Recipe photo by Taste of Home
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Cranberry Gingerbread Muffins Recipe

Read Reviews
4.5 3 7
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
Originally published as Cranberry Gingerbread Muffins in Healthy Cooking December/January 2009, p46

Nutritional Facts

1 each: 201 calories, 5g fat (1g saturated fat), 18mg cholesterol, 252mg sodium, 35g carbohydrate (16g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

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

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wasoongu User ID: 1077273 66515
Reviewed Dec. 7, 2013

"I'm always on the lookout for muffin recipes that don't include insane amounts of sugar and oil. This one sounded good, but it wasn't gingerbread-y enough. Lacked the *oomph* I think gingerbread should always have. The combination of gingerbread and cranberries, though, is worth working on. I think it could be a killer combo!"

MY REVIEW
ehretsj User ID: 422351 208373
Reviewed Jan. 22, 2011

"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."

MY REVIEW
joedebfry User ID: 265172 145657
Reviewed Dec. 12, 2010

"I made mini muffins for a church brunch. They taste better the 2nd day as flavors are blended."

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