Ingredients

•   Nonstick cooking spray
• 1  cup all-purpose flour
• 1/2  cup white whole-wheat flour
• 1/4  cup quick-cooking rolled oats
• 2  tsp. baking powder
• 1/2  tsp. ground cinnamon or apple pie spice
• 1/4  tsp. salt
• 1  egg, lightly beaten
• 3/4  cup fat-free milk
• 1/2  cup sugar
• 3  Tbsp. canola oil
• 1/3  cup dried cranberries, coarsely chopped
• 1/4  cup walnuts, toasted and chopped

Directions

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

2. 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 combined. Fold in the cranberries and toasted walnuts. Spoon into prepared muffin cups.

3. 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.