day 6 ~ cranberry gingerbread muffins...

Happy St. Nicholas Day!! 

This is one of my favorite days of the year. Every year since I was a small child I have put my shoes outside my bedroom door in anticipation of St. Nicholas's visit this night. There were always treats stuffed inside come morning. I continued the tradition with my own children adding the addition of a new ornament that told a story from their year. So much fun.

So what goes with shoes stuffed with clementines, chocolate coins and new ornaments? Why a Cranberry Gingerbread Muffin of course. Not to worry for all you gingerbread haters out there, these are not dense or heavy like the cookies. They are light and airy, with a lovely back not of ginger, the sweet heat of cinnamon and the happy crunch of chopped pecans. Add in the tart treat of fresh cranberries and you have quite the tasty little treat. 

So enjoy this festive feast day with a little gingerbread snack. It's my gift to you. 

Your welcome!

If your looking for more baking inspiration head over to my Recipe Catalog. I have moved the holiday treats to the top of the page. 

Let's bake shall we! 

Cranberry Gingerbread Muffins
adapted from Taste of Home website

1-1/4 cups all-purpose flour
1 cup white whole wheat flour
1/2 cup packed brown sugar
2 teaspoons ground ginger
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg
3/4 cup water
1/2 cup fat-free plain yogurt
1/3 cup molasses
1/4 cup canola oil
1 cup fresh or frozen cranberries, coarsely chopped

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.
Yield: 1 dozen.