Gingerbread-Cranberry Muffins

By Bunky517

published in AICR newsletter winter 2010

Ingredients

• 2 T canola oil
• 1/4 c unsweetened applesauce
• 1 large egg
• 1 1/4 c whole wheat pastry flour
• 1/2 c oat or wheat bran
• 1/2 t cinnamon
• 1/4 t ground cloves
• 1 T ground ginger
• 1 t baking soda
• 1/2 c dried cranberries
• 1/4 c pure maple syrup, divided
• 1/4 c molasses, divided
• 1/2 c boiling water. divided

Details

Servings 12

Preparation

Step 1

Preheat oven to 350. In large bowl, whisk together oil, applesauce and egg; set aside. In separate large bowl, mix dry ingredients and cranberries together. Add half of dry mixture to oil and applesauce mixture. Then add half syrup, molasses and half of boiling water, stir. Repeat with remaining ingredients, stirring until completely combined. Transfer to paper lined muffin tins. Bake for 20 minutes or until done (toothpick comes out clean).