CRUNCHY CRANBERRY BUTTERMILK MUFFINS

1 1/3 cups all-purpose flour
2/3 cup quick oats, uncooked
1/3 cup firmly packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup buttermilk
1 egg, slightly beaten
1/4 cup (1/2 stick) butter, melted
1/2 cup chopped fresh cranberries
Butter

Preheat oven to 400 degrees F.

Combine dry ingredients in large mixing bowl; set aside.

Combine liquid ingredients in small mixing bowl. Stir liquid mixture into dry mixture just until all dry ingredients are moistened. Gently stir in cranberries. Fill paper-lined 2 3/4 inch muffin cups two-thirds full.

Bake 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Serve warm or cold with butter*.

TO FREEZE AHEAD:
Muffins can be prepared ahead and frozen. Reheat in microwave, one muffin on High (100%) for 30 to 45 seconds.

Makes 16 muffins
Source: American Dairy Association