3/4 c. all-purpose flour
3/4 c. whole wheat flour
1 c. oatmeal (only old fashioned)
1/2 c. brown sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 c. fresh or frozen cranberries
1/4 c. butter, melted (or oil)
1 c. milk
1 egg

Preheat oven to 425 degrees. Grease muffin pans.

In a bowl combine dry ingredients. Toss cranberries with 1 tbsp. of dry ingredients; set aside.

Mix oil, milk and egg. Stir wet into dry ingredients. Then stir in cranberries. Bake 15-20 minutes until lightly browned. Let stand 5 minutes before removing from tin. Serves 1 dozen.