Pumpkin Cranberry Muffins

Ingredients:
Makes 16 muffins
1/3 c vegetable oil
¾ c brown sugar, packed
¼ c fat free milk
¾ c whey crisps
2 large eggs
1 (15 oz) can pumpkin puree
1 c flour
1 c whole wheat flour
2 tsp baking powder
½ tsp baking soda
1 t cinnamon
½ t ginger
¼ t salt
½ c dried cranberries
Chopped pecans (optional)

Directions:
Preheat oven to 375. Coat a 12 cup muffin pan with vegetable oil spray or paper liners.

In a large bowl, combine the oil, brown sugar, milk and whey.

Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin.

Add the flours, baking powder, baking soda, salt and spices.

Mix just until combined.

Gently fold in the dried cranberries. Spoon the batter into the prepared muffin tins.

Sprinkle the tops with cinnamon, and if desired, chopped pecans. Bake until lightly browned, about 20 minutes.

Per muffin: 180 calories, 7 g protein, 27 g carbohydrates, 2 g fiber, 6 g fat, 0.5 g saturated fat, 180 mg sodium.