Cranberry Oat Muffins

• 3/4 c. whole wheat flour
• 1 c. flour
• 2/3 c. packed brown sugar
• 2 tsp. baking powder
• 3 T. rolled oats
• 1 egg
• 3/4 c. nonfat vanilla yogurt
• 1/4 c. olive oil
• 1 c. frozen cranberries, coarsely chopped

Preheat the oven to 400 degrees. Line a muffin tin with 12 paper liners. Lightly spray the liners with cooking spray. Set aside.

In a medium bowl, combine the dry ingredients. In another bowl, combine the egg, yogurt and oil. Add the wet ingredients to the dry ingredients and mix just until moistened. Fold in the cranberries.

Fill the tins with batter until they are two thirds full. Bake for 20 minutes or until a toothpick inserted near the center of a muffin comes out clean. Remove to a wire rack and cool completely.

• Yields: 1 dozen
• Preparation Time: 30 minutes