Oatmeal-Cranberry Muffins

These muffins are another holiday favorite to display for this holiday season. The taste will have you and you're guest coming back for more.

serves: 1 dozen

1 c. plus 2 Tbsp. all purpose flour* gluten free flour
6 oz. uncooked regular oats
2 Tbsp. sugar * Sugar substitute
1/2 tsp. course Himalayan Salt
1 c. milk * (Almond, Rice, Soy)
1 egg
1/4 c. vegetable oil
1 c.fresh cranberry
1 Tbsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
non-stick cooking spray

Directions:

1. Blend together flour, oats, baking powder, sugar, salt into a medium size glass bowl; build a well in the center of the mixture.

2. Blend together milk,egg, and oil; add to the dry mixture, stirring just until moistened. Gently fold in cranberry.

3. coat muffin pan with cooking spray, spoon batter into pan filling 2/3 full. Sprinkle cinnamon, nutmeg over muffins, and bake at 425 for 20 to 25 minutes or until lightly browned.

Note:
When using sugar substitute the measurement are different, then the actual measurements.