Cranberry Pumpkin Muffins
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| • 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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