Cranberry Harvest Muffins

Ingredients:
3 cups whole grain flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1 t ginger
1-2 t cinnamon
1 1/4 cups almond milk
1/4 cup coconut oil - melted
1/2 cup soft fruit (figs, cooked pears, bananas, etc)
1/2 cup sugar
1/2 cup cranberries
1/2 cup nuts (optional)



Directions:
In a mixing bowl, put flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir until ingredients are combined. Make a well (hole) in the middle of the flour mixture and add the other ingredients. Stir gently until combined. Place in muffin tins. Bake for 18 minutes on 350.

Note- I grated fresh ginger instead of using powdered. I had sliced pears I had put in jars a few weeks ago, so I used those. (I chopped them up.) You could use fresh cranberries when they are in season as well!  These will freeze well, so you can double the recipe and have them later, too!

I used freshly ground soft white wheat flour.  We have a Nutrimill grain grinder and order our whole grain from a local health food store!  You can also purchase whole grain flours at a local store already ground.