Ingredients
1-1/4 cups whole wheat flour3/4 cup sugar1/4 cup oat bran1-1/2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt2 eggs, beaten1 cup canned pumpkin2/3 cup plain yogurt1/4 cup canola oil3/4 cup dried cranberries
Preparation
In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, yogurt and oil. Stir into dry ingredients just until moistened. Fold in cranberries. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
