1 cup all-purpose flour
1 cup oat flour (or fresh oats finely ground into a flour)
3/4 cup sugar1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cups canned pumpkin puree
1 large egg, lightly beaten
1/4 cup canola oil
1 cup nonfat milk
1 cup fresh cranberries
Preheat oven to 350°F.
Spray a mini muffin pan with nonstick cooking spray.
In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and nutmeg.
Combine pumpkin, beaten egg, oil and milk in a separate bowl.
Make a well in dry ingredients and add pumpkin mixture and stir until combined. Lastly, fold in cranberries.
Fill muffin cups and bake for 17-22 minutes.
Formulation Courtesy of francicohen.com