Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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
Cranberry Gingerbread Muffins Recipe
Cranberry Gingerbread Muffins
2 ¼ cups flour
½ cup packed brown sugar
2 tsp. ground ginger
1 tsp. baking powder
1 tsp. ground cinnamon
¾ tsp. salt
½ tsp. baking soda
1 egg
¾ cup water
½ cup fat-free plain yogurt
1/3 cup molasses
¼ cup canola oil
1 cup fresh or frozen cranberries, coarsely chopped
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 ¾ full with batter. Bake at 350 F. 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. 1 dozen
(Recipe for Cranberry Gingerbread Muffins was in www.tasteofhome.com, 2014)
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