Cranberry Pumpkin Muffins

This recipe is based on a recipe for Pumpkin Muffins from the Food Network with a few twists.

Dry Works

1 cup all-purpose flour
1 cup fine white rye flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg

Wet Works

3/4 cup packed dark brown sugar
3 tbsp unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 tsp vanilla extract
3/4 cup buttermilk

Additions

1 cup dry cranberries

In a medium bowl, mix all of the dry works. In another bowl, combine the wet works until well mixed. Add the dry works and cranberries to the wet works and mix just enough to bring the batter together. Using a #30 disher, portion out the batter into small muffins pans coated with spray oil. Bake in a pre-heated 400 degree oven for approximately 20 minutes or until a toothpick comes out of the center clean. Makes 18 small muffins.