1 MUFFIN
INGREDIENTS:
1 teaspoon baking soda
3/4 teaspoon ground ginger
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries,
INSTRUCTIONS:
1. Preheat oven to 380°F.
2. Lightly spoon flour into dry measuring cups; level
with a knife. Combine flour, baking soda, and next
5 ingredients ,through cloves, stir well with a
whisk.
3. Combine granulated sugar and next 5 ingredients
,through egg, in a large bowl; beat with a mixer
at medium speed until well blended (about 4
minutes). Add flour mixture to sugar mixture;
beat at low speed just until combined. Fold in
cranberries.
4. Place 12 paper muffin cup liners in muffin cups;
coat liners with cooking spray. Spoon batter into
prepared cups. Bake at 380°F for 22 minutes or
until muffins spring back when touched lightly in
center.
