HEALTHY CRANBERRY-WALNUT MUFFINS

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup rolled oats
1 tbsp baking powder
1/2 cup sugar
1 tsp cinnamon
1 egg, lightly beaten
1/2 tsp grated orange peel
1 cup orange juice
1/2 cup applesauce
1/2 cup sweetened dried cranberries
1/2 cup chopped walnuts

Preheat oven to 375 degrees.
Spray a 12-cup muffin tin with nonstick cooking spray.

In a large mixing bowl, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and cinnamon. Mix together well. Make a well in the center of the mixture.

In a small bowl, beat egg, orange peel, orange juice, and applesauce with a spoon until combined. Add this mixture to the flour mixture. Mix just until moistened. Fold in the cranberries and walnuts. Fill muffin tin cups 3/4 full. Bake at 375 degrees for about 20 minutes or until golden brown.

Note: Do not over mix the batter. Over mixing will cause tough, dry muffins that won't rise properly. Batter is not supposed to be smooth. It should have a lumpy appearance.

Personal note from Linda: As a diabetic, I would use all white whole wheat flour and unsweetened applesauce. I would also use 1/2 cup granulated Stevia or Splenda for the sugar.