CRANBERRY PUMPKIN MUFFINS

2 cup flour
1/2 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 cups fresh or frozen cranberries, coarsely chopped
1 cup pumpkin
1/2 cup oil
1/4 cup milk
1/4 cup molasses
1 egg, beaten

Preheat oven to 350 degrees. Grease muffin tins.

Combine dry ingredients in a medium mixing bowl.

Combine remaining ingredients in a separate mixing bowl. Add liquid ingredients to dry, mixing just until the dry ingredients are moist. Fill each muffin cup 2/3 of the way full with batter.

Bake for 30 minutes or until golden brown. Remove from tins; cool on wire rack.

Makes 12 muffins
Source: Worcester Telegram and Gazette