|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Regular oats||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Orange rind||1 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Cranberries||3⁄4 Cup (12 tbs)|
Combine tirst 8 ingredients in a large bowl; stir until well blended.
Cut in margarine with a pastry blender until mixture resembles coarse meal.
Make a well in center of mixture.
Combine egg and milk in a small bowl; stir until well blended.
Add to dry ingredients, stirring just until moistened; gently fold in cranberries.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Bake at 400Â° for 20 minutes or until lightly browned.
Remove from muffin pans, and serve hot.