1 1/2 c. fresh or frozen cranberries
1/4 c. sugar
2 eggs or 4 egg whites
1 c. milk
1/4 c. vegetable oil
1 c. flour or oat flour
1 c. whole wheat flour
1/4 c. sugar
2 tsp. baking powder
1 tsp. salt
1/3 c. quick oats

Combine cranberries, coarsely chopped, 1/4 cup sugar and set aside. In a large bowl, add beaten eggs, milk and oil. Stir in flours, sugar, baking powder and salt, just until moistened. Blend in cranberries. Spoon evenly into paper lined muffin pans. Bake 15 to 25 minutes in a 400 degree oven. Makes 12 medium, 30 small or 48 mini muffins.