Ingredients
2-1/4 cups all-purpose flour1/2 cup packed brown sugar2 teaspoons ground ginger1 teaspoon baking powder1 teaspoon ground cinnamon3/4 teaspoon salt1/2 teaspoon baking soda1 egg3/4 cup water1/2 cup fat-free plain yogurt1/3 cup molasses1/4 cup canola oil1 cup fresh or frozen cranberries, coarsely chopped
Preparation
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 3/4 full with batter. Bake at 350° 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.
