Cranberry Pumpkin Muffins

The original recipe came from Allrecipes.com, but I've modified it a fair amount (reducing the sugar and oil, adding in nuts and chocolate chips, substituting oat bran and wheat germ for half of the flour, etc.). I'll just include my modifications, rather than the original ingredients. If you want the original recipe, click here. Makes 12 muffins, 210 calories each.

Ingredients

1 Cup all - purpose flour
1/2 Cup oat bran
1/2 Cup wheat germ
1/2 Cup brown sugar, packed
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 1/2 Cups canned unsweetened pumpkin puree
2 eggbeaters (or 2 eggs, if you'd rather)
1/4 Cup oil
1/4 Cup buttermilk (although I just used regular milk)
2 tsp vanilla extract
1/2 Cup dried, sweetened cranberries
1/4 Cup walnuts
1/4 Cup choc chips

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
2. Mix the flour, oat bran, wheat germ, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
3. Beat the canned pumpkin, eggs, oil, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries, walnuts and chocolate chips until evenly blended. Spoon batter into muffin tins about 3/4 full.
4. Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 minutes or so.