CRANBERRY GINGERBREAD MUFFINS

CRANBERRY GINGERBREAD MUFFINS

YIELD: ABOUT 18 MUFFINS

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INGREDIENTS:

1 2/3 all purpose flour
2/3 cup whole wheat flour
3/4 cup of brown sugar, packed
2 tablespoon ground flax
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup molasses
3/4 cup Silk Unsweetened Cashewmilk
1/2 cup of butter
1 egg, lightly beaten
1 1/3 cup fresh cranberries, chopped

DIRECTIONS:

Preheat oven to 350 degrees F. Prepare muffin tins by lining with muffin cups or greasing well. Set aside.

In a medium-large bowl, combine the whole wheat flour, all purpose flour, brown sugar, ground flax, baking soda, cinnamon, ginger, salt, allspice, and ground cloves. Whisk until well sifted. Set aside.

In a smaller bowl, combine the molasses, Silk Unsweetened Cashewmilk, butter, and egg. Whisk until the ingredients are well combined.

Make a well in the center of the dry ingredients. Pour the liquids in and stir until just mixed – do not beat. Fold in the chopped cranberries.

Divide batter evenly among 18 muffin cups. Use approximately 3 tablespoons of batter per muffin. Bake at 350 degrees for 12-18 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 2-3 minutes in the pan, then transfer to a wire rack to cool until ready to serve.

*Silk Original Cashewmilk: 60 cal/serv; skim dairy milk: 80 cal/serv. USDA National Nutrient Database for Standard Reference, Release 26. Data consistent with typical skim dairy milk