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Apple Cranberry Muffins

1 c. flour
1/2 c. quick oats
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1 lg. egg
3/4 c. packed dark brown sugar
1/4 c. melted margarine
1 tsp. vanilla extract
3/4 c. diced, unpeeled tart apple
3/4 c. fresh or frozen cranberries
1/4 c. raisins


Heat oven to 350 degrees. Grease muffin cups or use foil. Mix flour, oats, baking powder, cinnamon and salt in large bowl. Break egg into another bowl. Add sugar and whisk until smooth. Whisk in melted margarine and vanilla. Stir in apple, cranberries and raisins. Pour over dry ingredients. Fold in just until dry ingredients are moistened. Scoop batter into muffin cups. Bake 20 to 25 minutes, or until browned and firm to the touch. Turn out onto a rack. Let cool. Store 1 to 2 days in a plastic bag or airtight container before reheating and serving. Do not freeze.


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