1        cup all purpose flour

1/2     cup white whole-wheat flour

1/4     cup quick-cooking rolled oats

2         t Watkins Baking Powder

1/2     t Watkins Cinnamon or apple pie spice

1/4     t salt

1         egg, lightly beaten

3/4     cup fat-free milk

1/2     cup sugar

3         T canola oil

1/3      cup dried cranberries, coarsely chopped

1/4      cup walnuts, toasted and chopped

Directions:

Preheat oven to 375 degrees. Coat twelve 2 1/2 inch muffin cups with nonstick spray or line with paper baking cups; set aside.

In a large bowl combine all purpose and whole-wheat flour, oats, baking powder, cinnamon and salt. In a medium bowl combine egg, milk, sugar and oil. Add egg mixture all at once to flour mixture; stir just until combine. Fold in the cranberries and toasted walnuts. Spoon into prepared muffin cups.

Bake for 15 to 18 minutes or until tops are lightly browned and a toothpick inserted in centers comes out clean. Cool muffins in pans for 5 minutes. Remove muffins from pans. Serve warm.

Makes 12 muffins.

Related posts:

1. French Breakfast Muffins
2. Zucchini Spice Muffins
3. Oatmeal ‘n Raisin Muffins