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Whole Wheat Cranberry Gingerbread Muffins

From: withthegrains.com

1 stick organic butter, unsalted, melted
1 cup organic milk
1/2 cup molasses
2 organic/cage-free eggs
2 teaspoons pure vanilla extract
3 1/2 cups whole-wheat flour
1/2 cup organic brown sugar
1/2 cup organic cane sugar
1 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1/2 teaspoon ground cloves
2 cups organic cranberries, finely chopped

Preheat oven to 400°F. Line a muffin pan with 12 large muffin liners or 18 regular size muffin liners.

In a saucepan over medium heat, melt the butter, then add all wet ingredient. Whisk until combined, a few lumps are acceptable.

In another bowl add all dry ingredients (minus cranberries).

Add wet ingredients to dry and stir until just combined.

Pulse the cranberries in a food processor, and then fold them into the batter.

Spoon batter into muffin liners.

Bake for 20-25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.

Remove from oven, and allow to cool.