2. Whisk together flour, baking powder and salt in large bowl. Toss nuts and cranberries with 1 teaspoon of flour mixture in small bowl. Set aside. Stir oats into remaining flour mixture.

3. Beat together butter, sugar, milk and egg in a bowl until blended. Add to flour mixture, stirring just until evenly moistened. Fold in nut-cranberry mixture. Turn into greased muffin pan cups or loaf pan.

4. Bake in preheated oven for 20 minutes for 16 muffins or 50 minutes for loaf, or until wooden pick inserted comes out clean. Cool muffins on wire rack for 5 minutes. Loaf for 10 minutes.