Recipe: Cranberry Oat Muffins (using whole wheat flour and dried cranberries)

CRANBERRY OAT MUFFINS

2 cups buttermilk
1 cup old-fashioned oats, uncooked
1 cup dried cranberries
1 2/3 cup whole wheat flour
2 teaspoons ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 egg and 1 egg white
2 tablespoons canola oil
1/2 cup firmly packed brown sugar
1/4 cup white granulated sugar
1 teaspoon ground cinnamon

In a large bowl, stir together the buttermilk, oats and cranberries. Let stand for 30 minutes to plump the cranberries and moisten the oats.

Heat oven to 400 degrees F. Line muffin cups with paper liners or coat muffin cups with nonstick cooking spray.

Into a medium bowl, sift together the flour, nutmeg, baking soda and baking powder; set aside.

To the buttermilk mixture, add the egg and egg white, oil and brown sugar and beat until blended. Add the dry ingredients and stir just until combined. Fill each muffin cup three-quarters full.

In a small bowl, stir together white sugar and cinnamon. Sprinkle an equal amount over each muffin.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in muffin tin for 5 minutes before serving.

Makes 18 muffins
Adapted from source: The Mayo Clinic Williams-Sonoma Cookbook: Simple Solutions for Eating Well by John Phillip Carroll