Cranberry Pumpkin Muffins

Ingredients:

1/2 cup millet (uncooked);

2 eggs;

1/2 cup sugar;

1 tsp vanilla;

1/2 cup plain yogurt;

1/8 cup vegetable oil;

1.25 cups pumpkin puree (fresh or canned);

1 cup flour (all white, or 1/2 white 1/2 whole wheat);

1 teaspoon baking soda;

1 teaspoon cinnamon;

2 teaspoon fresh grated ginger;

2 cups fresh or frozen cranberries.

Preparation:

Preheat oven to 375 degress. Grease a muffin tray, or line with muffin papers. Toast millet in a hot dry skillet until it's lightly browned and starts to smell toasty. Set aside. Beat together eggs, sugar, and vanilla until well mixed. Then add in yogurt pumpkin, and vegetable oil. Mix.  In a different bowl, combine flour, baking soda, cinnamon, and millet. Combine wet and dry, and stir in cranberries. Don't overmix, or muffins will be tough - use minimal stirrage. Bake at 375 for 20-25 mins or until a knife comes out clean.