Makes 12 regular size muffins.

3/4 c. unsifted whole wheat flour
1 c. oatmeal (do not use quick or instant oatmeal)
1/2 c. light brown sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 c. fresh or frozen cranberries
1/4 c. (1/2 stick) butter
1 c. milk
1 lg. egg

1. Heat oven to 425 degrees. Grease 12 muffin cups.

2. In a bowl, combine dry ingredients and blend well.

3. Toss the cranberries with 1 tablespoon of dry ingredients and set aside.

4. Melt butter. Remove from heat; stir in milk and egg.

5. Stir butter mixture into dry ingredients and when well mixed, stir in cranberries.

6. Spoon into muffin cups and bake until lightly browned, 15 to 20 minutes. Let stand 5 minutes before removing from tin.