Fresh Cranberry Pumpkin Muffins - cooking recipe

Ingredients

2 cups flour
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup solid-pack pumpkin
2 cups fresh cranberries, coarsely chopped (you may use frozen, just do not thaw!)
1/2 cup oil
1/4 cup 1% low-fat milk (or higher in fat content, but I've found skim does not work well)
1/4 cup molasses
1 egg

Preparation

Preheat oven to 350F and grease or paper line 12 muffin tins.
Combine dry ingredients in a medium mixing bowl.
Combine remaining ingredients in a separate mixing bowl.
Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
Fill each muffin cup 2/3rds of the way full with batter.
Bake for 30 minutes or until golden brown.
Cool slightly before removing from tins to cool on a wire rack.