(Make 1 day ahead for best flavor.)

1 c. flour
1/2 c. whole wheat flour or oat bran
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
2 lg. eggs
3/4 c. packed brown sugar
1/4 c. oil
1 tsp. vanilla
3/4 c. diced, unpeeled tart apples
3/4 c. fresh or frozen cranberries
1/2 c. chopped walnuts

Heat oven to 350 degrees. Grease muffin tin or use foil cups.

Mix flours, soda, cinnamon and salt in large bowl.

Break eggs into another bowl. Add sugar and whisk until smooth. Whisk in oil and vanilla. Stir in apples, cranberries and walnuts. Pour over dry ingredients. Fold in just until dry ingredients are moist. (Do not overmix.)

Scoop batter into muffin cups. Bake 20 to 25 minutes, or until browned and firm to the touch. Store 1 to 2 days in a plastic bag or airtight container before reheating and serving. Do not freeze.