Healthy Pumpkin Cranberry Muffins

Don’t let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

Step: 2

Stir milk and vinegar together in a small bowl.

Step: 3

Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.

Step: 4

Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.

Step: 5

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.

Per Serving: 149 calories; protein 2.8g; carbohydrates 28.1g; fat 3.4g; cholesterol 16.3mg; sodium 236.1mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.