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. dark brown sugar, packed
1/4 c. butter, melted
1 tsp. vanilla extract
3/4 c. unpeeled tart apples, diced
3/4 c. fresh or frozen cranberries
1/4 c. raisins

Heat oven to 350 degrees. Grease muffin cups, or use foil cups. Mix flours, baking powder, cinnamon and salt in a large bowl. Break egg into another bowl. Add sugar and whisk until smooth. Whisk in melted butter and vanilla. Stir in apple, cranberries and raisins. Fold in just until dry ingredients are moistened. Scoop 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. Yield: 12 regular muffins