CRANBERRY GINGERBREAD MUFFINS

Cranberry Gingerbread Muffins image

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

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 252mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.