Fresh Cranberry Pumpkin Muffins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 cups flour
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup solid-pack pumpkin
• 2 cups fresh cranberries, coarsely chopped (you may use frozen, just do not thaw!)
• 1/2 cup oil
• 1/4 cup 1% low-fat milk (or higher in fat content, but i've found skim does not work well)
• 1/4 cup molasses
• 1 egg

Recipe

• 1 preheat oven to 350f and grease or paper line 12 muffin tins.
• 2 combine dry ingredients in a medium mixing bowl.
• 3 combine remaining ingredients in a separate mixing bowl.
• 4 add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
• 5 fill each muffin cup 2/3rds of the way full with batter.
• 6 bake for 30 minutes or until golden brown.
• 7 cool slightly before removing from tins to cool on a wire rack.