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Pumpkin Cranberry Muffins
These muffins fit into the spirit of the Thanksgiving season. They are low in fat  and have a reasonable amount of fibre. The cranberries give them a sweet taste without all the sugar.

3/4 cup fresh cranberries, quartered
11/2 cups all purpose flour
3/4 cup whole wheat flour
2 tsp. baking powder
1 egg
1/4 tsp. salt
1/2 cup rolled oats
1/4 cup sugar
1/2 cup milk
1/4 cup cranberry juice
1/3 cup oil
1/4 tsp.  ground cinnamon
1/4 cup packed light brown sugar
1/2 cup pumpkin
1/4 tsp. pumpkin pie spice

In a large bowl combine the flour, sugar, baking powder, salt, pumpkin pie spice, cinnamon, and rolled oats.
Stir to combine. Set aside.
In another bowl combine the egg, oil, milk, cranberry juice, and the pumpkin. Stir to combine. Pour the wet ingredients into the dry and stir to combine. Add the cranberries a little at a time.
Pour the batter into greased muffin tins and bake at 350 degrees for 20 minutes.
Makes 12 muffins
low in fat.
low in sugar
reasonable amount of fibre
                                                                                                                                                                                                                                                                                                           
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