Cranberry Gingerbread Muffins

Cranberry Gingerbread Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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

Cranberry Gingerbread Muffins Recipe

Cranberry Gingerbread Muffins

2 ¼ cups flour

½ cup packed brown sugar

2 tsp. ground ginger

1 tsp. baking powder

1 tsp. ground cinnamon

¾ tsp. salt

½ tsp. baking soda

1 egg

¾ cup water

½ cup fat-free plain yogurt

1/3 cup molasses

¼ cup canola oil

1 cup fresh or frozen cranberries, coarsely chopped

 

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 ¾ full with batter.  Bake at 350 F. 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.        1 dozen

 

(Recipe for Cranberry Gingerbread Muffins was in www.tasteofhome.com, 2014)