Cranberry Gingerbread Muffins

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“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, SC

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  • 1

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, thawed and quartered

Preparation

Step 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.

Coat muffin cups with cooking spray or use paper liners; fill 3/4 full with batter. Bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Information:
Per (1 muffin) serving
201 calories
5 g fat (1 g saturated fat)
18 mg cholesterol
252 mg sodium
35 g carbohydrates
1 g fiber
3 g protein

Diabetic Exchanges:
2 starch
1 fat

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