Cranberry Gingerbread Muffins

Ingredients: 1/2 cup butter or margerine 1/2 cup brown sugar 1/2 cup sugar 1/2 cup molasses 2 eggs 1 teaspoon baking soda 1 cup buttermilk 2 1/2 cups flour 1 1/2 teaspoons cinnamon 3/4 teaspoon ginger 1/4 teaspoon cloves 1/4 teaspoon allspice 1/2 cup cranfruit cranberry-rasberry sauce or dried sweetened cranberries

Directions: Preheat oven to 350°F. Lightly grease muffin pans (two 12 muffin tins) with non-stick spray. In a medium sized mixing bowl blend butter, brown sugar and sugar. Add molasses and eggs and blend until smooth. Stir baking soda into buttermilk and set aside. In another bowl mix flour, cinnamon, ginger, cloves and allspice. Add the sugar mixture alternately with the buttermilk until blended. Fill each muffin cup half full and then place a rounded teaspoon full of cran-rasberry sauce in the center of the batter, being careful not to touch the edges. Then spoon more batter on top to fill the cup 2/3 full. (If substituting dried sweatened cranberries, you can fold them in and just fill the cups 2/3 full.) Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Yeild: 2 dozen

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