DRIED CRANBERRY OAT MUFFIN

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup old fashioned rolled oats
1/2 cup packed brown sugar
3 tsp baking powder
1/2 tsp salt
1 egg, slightly beaten
2 tbsp vegetable oil
3/4 cup buttermilk
3 tbsp apple butter
1/2 cup dried cranberries

Preheat oven to 400 degrees F. Spray muffin tin with nonstick cooking spray.

In a medium bowl combine flours, oats, sugar, baking powder and salt.

In a small bowl, combine egg, oil, buttermilk, apple butter and dried cranberries; add to dry ingredients. Mix until dry ingredients are just moistened. Fill prepared muffin cups 2/3 full.

Bake for 17-20 minutes, or until muffins spring back when lightly touched.

Variation:
Mix 3 tbsp packed brown sugar, 1/2 tsp ground cinnamon; sprinkle about 3/4 tsp on top of each muffin before cooking.

Makes 12 small muffins
One serving (without topping) provides approx. 159 cals; 3 g protein; 29 g carbs; 2 g fiber; 3 g fat; 18 mg cholesterol; 22 mcg folate; 1 g iron; 244 mg sodium

Source: Wheat Foods Council