Ingredients
1.75 cups flour
0.5 cup milled roasted flaxseed
0.5 cup brown sugar
2 tsp ground ginger
1 tsp cinnamon
1 tsp ground cloves
2 tsp baking powder
0.25 tsp salt
1 egg
1 cup plain yogurt, 1%
0.3 cup molasses
0.25 cup canola oil
1 cup fresh or frozen cranberries
1.25 cups water

Directions
In a large bowl combine first seven ingredients. In another bowl, combine egg, water, yogurt, molasses and oil. Stir into dry ingrdients just until moistened. Fold in cranberries.Preheat oven to 350 F. Line muffin cups or spray with nonm stick cooking spray.
Fill muffin cups 3/4 full with batter. Bake for 20 minutes at 350 F. Cool for 5 minutes before removing from pan.
Substitute fresh or frozen cranberries with dried ones.

Nutritional Facts (per serving)
Energy	216 kcal
Total Fat	7 g
Polyunsaturates	2.6 g
Omega-3 fatty acids	1.4 g
Total Carbohydrates	34 g
Dietary Fibre	7 g
Sugar	15 g
Protein	4.6 g
Calcium	103 mg
Iron	2.2 mg

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