Pumpkin & Cranberry Breakfast Muffins

1 cup whole wheat pastry flour (Bob's Red Mill)

1 cup barley flour (Bob's Red Mill) or use whole wheat pastry flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tsp cinnamon

1/4 teaspoon cardamon (optional)

1/4 cup almond butter

1/4 cup packed brown sugar

3/4 cup unsweetened almond vanilla milk or unsweetened almond milk
1 15 oz canned pumpkin
1 teaspoon vanilla
1 tablespoon each of flax meal, bran and wheat germ
1/2 cup chopped walnuts
1/2 cup dried cranberries preferably unsweetened

In a big bowl mix together the flour, baking powder and salt.  In a smaller bowl mix together the almond butter and brown sugar until creamy.  Stir in milk, pumpkin, vanilla, flax meal, bran and wheat germ until the ingredients are mixed well--let mixture sit for 5 minutes.  Pour wet ingredients into the dry ingredients and stir until just combined.  Add the chopped walnuts and cranberries and blend just until it is evenly mixed.  The mixture will be thick.

Slightly oil a muffin tin and turn oven to 375 degrees.  Bake for 20-25 minutes.  Cool for 5 minutes and remove from tin onto a cooling rack.  Store leftovers in the refrigerator and warm in microwave or toaster.