1 c. all-purpose flour
1/2 c. quick oats
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1 lg. egg
3/4 c. packed dark brown sugar
1/4 c. corn oil butter, melted
1 tsp. vanilla extract
3/4 c. diced unpeeled tart apple
3/4 c. fresh or frozen cranberries
1/4 c. raisins

Preheat oven to 350 degrees. Grease muffin cups or use foil cups. Mix flour, oats, baking powder, cinnamon and salt in a large bowl. Break egg into another bowl. Add sugar and whisk until smooth. Whisk in butter and vanilla. Stir in apple, cranberries and raisins. Pour over dry ingredients. Fold in just until dry ingredients are moistened. Spoon batter into muffin cups.

Bake 20 to 25 minutes or until browned and firm to the touch. Turn out onto a rack. Let cool. Store 1 to 2 days in a plastic bag or airtight container before reheating and serving. Do not freeze. Makes 12 regular muffins.