Pumpkin Cranberry Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup pumpkin puree canned
• 0.3 cup canola oil 
• 0.8 cup cranberries dried
• 2  eggs beaten
• 1.5 teaspoons ground cinnamon 
• 0.3 cup oat bran 
• 0.7 cup yogurt plain
• 0.5 teaspoon salt 
• 0.8 cup sugar 
• 1.3 cups flour whole wheat

Equipment

• bowl
• frying pan
• oven
• wire rack
• toothpicks
• muffin liners

Directions

1. 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.
2. 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.