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Crunchy Apple-cranberry Muffins

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
1 cup old-fashioned rolled oats
1/2 cup firmly packed brown sugar
1/4 cup butter -- (1/2 stick) melted
1 cup milk
1/4 cup sour cream
2 eggs
1 cup chopped peeled apples
1/2 cup halved fresh or frozen cranberries
2 tablespoons sugar


Heat oven to 425F. Butter 18 muffin cups. In large bowl, combine flour, baking powder and cinnamon; mix well. Stir in rolled oats and brown sugar.


In medium bowl, beat butter, milk, sour cream and eggs until well blended. Add to dry ingredients; mix just until dry ingredients are moistened. Stir in apples and cranberries. Fill buttered muffin cups 3/4 full. Sprinkle sugar evenly over muffins.


Bake at 425F for 15 to 20 minutes or until light golden brown.


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