3/4 c. all purpose flour
3/4 c. whole wheat flour
1 c. uncooked oatmeal (not instant)
1/2 c. firmly packed light brown sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 c. cranberries (freeze, then chop finely in blender or food processor)
4 tbsp. vegetable oil
1 c. skim milk
1 lg. egg

Preheat oven to 425 degree F. Lightly oil a mini-muffin tin. In a bowl, combine the two flours, oatmeal, sugar, baking powder, salt, and cinnamon.

Toss chopped cranberries with a small amount of the dry ingredients. Beat together vegetable oil, milk and egg. Pour the mixture into the dry ingredients and mix. Add the cranberries and stir until well distributed.

Divide the batter among the muffin cups filling two-thirds full and bake for about 10 minutes or until lightly browned. Let the muffins stand in the tins for about 5 minutes before unmolding.

Makes approximately 2 1/2 dozen mini-muffins or 12 regular size muffins. A slightly tart, not overly sweet, but delicious muffin. Very nice to serve as a contrast to sweet breads, cookies, etc. or serve as an accompaniment to seafood meal. Buy an extra bag of cranberries during season and have on hand in freezer for making muffins.