Pumpkin-Cranberry Muffins

Yield: 12     (serving size: 1 muffin)

1/2 cup oat flour

1/2 cup all-purpose flour

1/2 cup whole wheat pastry flour

1 1/4 tsp. baking soda

3/4 tsp. ground ginger

1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

1/2 cup granulated sugar

1/2 cup Splenda granulated sugar

1 cup canned pumpkin

1/4 cup plain fat-free yogurt

1/4 cup low-fat milk

2 tbsp. Splenda Brown Sugar Blend or 1/4 cup brown sugar

2 tbsp. canola oil

1 large egg

2/3 cup sweetened dried cranberries, chopped

cooking spray

  1. Preheat oven to 375 degrees
  2. Lightly spoon flours into dry measuring cups; level with knife. Combine flours and next (5) ingredients; stir well with whisk.Combine granulated sugar and next (8) ingredients in a large bowl; beat with mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixutre; beat at low speed just until combined. Fold in cranberries
  3. Place (12) paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on wire rack.

from Cooking Light magazine, November 2007 (with revisions)


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