Cranberry Oat Muffins

Healthy. Whole-grain. Low-fat. And great for breakfast. Mike is a muffin fanatic so he was really pleased when I made these, and I brought some home to my family who liked them too. I don't know how to describe them-- Virginie Meyers does a pretty good job, though. Heck, that's why I decided to make the recipe!

I made some big muffins and some mini-muffins. You can do whatever you like. This is half of a mini-muffin. You can really see the cranberry-sauce filling here, too :-D

Cranberry Oat Muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
3/4 cup dried cranberries
1/2 cup cranberry sauce

In a large bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl, combine the applesauce, buttermilk, sugar, oil and egg. Make a well in the dry ingredients and add the applesauce mixture and the dried cranberries. Stir until just combined. Fill muffin cups 2/3 full, add a teaspoon of cranberry sauce, and fill the rest of the way. Bake at 375 for 16-18 minutes.