1 c. whole wheat flour
1/2 c. all purpose flour
1/2 c. uncooked regular oats
1/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. unsalted butter
1 egg, beaten
1 c. skim milk
1 c. fresh cranberries, coarsely chopped
1/2 c. unsweetened crushed pineapple, drained
Vegetable cooking spray
1 tbsp. sugar
1/4 tsp. cinnamon

Combine first 6 ingredients; stir well. Cut in butter with a pastry blender until mixture resembles coarse meal. Make a well in center of mixture. Combine beaten egg and milk; add to dry ingredients, stirring just until moistened. Gently fold in cranberries and pineapple. Spoon batter into muffin pans that have been coated with cooking spray, filling 3/4 full. Combine 1 tablespoon sugar and cinnamon; sprinkle evenly over muffin batter. Bake at 400 degrees for 20 to 25 minutes or until golden brown. Remove from pan immediately. Makes 1 dozen.