Cranberry Oatmeal Muffins

• 3/4 cups Whole Wheat Pastry Flour
• 3/4 cups All-purpose Flour
• 1 cup Rolled Oats
• 1/2 cups Brown Sugar, Scant
• 1 Tablespoon Ground Flax
• 1 Tablespoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1-1/3 cup Fresh Cranberries
• 1/4 cups Butter
• 1 cup Milk
• 1 whole Egg

1. In a large bowl, combine the flours, oats, sugar, flax, baking powder, salt, and cinnamon. In a small bowl, mix the cranberries with a tablespoon or two of the dry ingredient mixture until they are sufficiently floured. Set these two bowls aside and get yourself a saucepan.
2. Melt the butter in a saucepan on the stove and let cool a few minutes. Then stir in the milk and beat in the egg.
3. Stir the butter mixture into the dry ingredients. When they are almost combined, gently stir in the cranberries. Don't mix too much.
4. Divide between 12 greased muffin tins. Bake in a preheated 425 degree (F) oven for about 14 minutes, or until a toothpick inserted near the center comes out clean. Do your best not to overbake these beauties. Serve while warm with plenty of butter.

whole wheat pastry flour, allpurpose, rolled oats, brown sugar, ground flax, baking powder, salt, cinnamon, fresh cranberries, ubc, milk, egg

Taken from tastykitchen.com/recipes/breads/cranberry-oatmeal-muffins/ (may not work)