Pumpkin Cranberry Muffins

• 1 14 cups all-purpose flour
• 1 cup quick-cooking oats
• 34 cup wheat bran
• 12 cup packed brown sugar
• 1 teaspoon baking powder
• 34 teaspoon baking soda
• 1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
• 14 teaspoon salt
• 13 cup shredded coconut
• 12 cup dried cranberries
• 12 cup chopped walnuts
• 1 cup pumpkin puree
• 34 cup plain low-fat yogurt
• 13 cup low-fat milk
• 14 cup canola oil
• 1 teaspoon vanilla
• 1 large egg

1. Preheat oven to 375 degrees.
2. Combine flour through salt in a large mixing bowl.
3. Add coconut, cranberries, and nuts, and toss together.
4. Combine pumpkin through oil in a medium mixing bowl.
5. Add egg, and stir until thoroughly combined, but do not overmix the egg.
6. Add pumpkin mixture to flour mixture, and stir just until moist and all flour is mixed inches Do not over mix.
7. Spray muffin pan (12 cups) with cooking spray.
8. Fill each cup with batter.
9. Bake for 18 to 23 minutes, depending on your oven.

flour, oats, bran, brown sugar, baking powder, baking soda, pumpkin pie spice, salt, coconut, cranberries, walnuts, pumpkin puree, yogurt, lowfat milk, canola oil, vanilla, egg

Taken from www.food.com/recipe/pumpkin-cranberry-muffins-334462 (may not work)