Cranberry Pumpkin Muffins

• 1½ cups white flour	•1/2 tsp. allspice
• 1/2cup oat flour	• 1/3 cup canola oil
• 3/4cup sugar	• 2 large eggs
• 3 tsp. baking powder	• 1 cup canned pumpkin
•1/2 tsp. salt	• 1 cup fresh or frozen cranberries, chopped

Preheat oven to 400 degrees.
Sift together dry ingredients, set aside.
Beat oil, eggs, pumpkin together until blended and add to dry ingredients.
Stir just until moistened.
Fold in chopped cranberries.
Spoon into paper-lined muffin cups.
Bake for 15-25 minutes, until the top of the muffin bounces back when lightly touched.

Nutrition Facts: Serving Size: 1 muffin; Calories: 180; Total Fat: 7.56g; Saturated Fat: 0.83g; Cholesterol: 31mg; Sodium: 227mg; Carbohydrates: 26.7g; Fiber: 1.85g; Sugar: 13g; Protein: 3.43g;

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