Cranberry Gingerbread Muffins

• 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

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.
2. Coat muffin cups with cooking spray or use paper liners; fill 3/4 full with batter. Bake at 350u0b0 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.

flour, brown sugar, ground ginger, baking powder, ground cinnamon, salt, baking soda, egg, water, yogurt, molasses, canola oil, frozen cranberries

Taken from www.tasteofhome.com/recipes/cranberry-gingerbread-muffins/ (may not work)