Oatmeal Cranberry Muffins

1 cup of all purpose flour

1 cup of oatmeal flour

1 cup of soaked, dried cranberries, preferably sweetened

1/2 cup sugar

3 1/2 teaspoon baking powder

egg substitute to equal one egg

1/4 teaspoon salt (may be omitted)

3/4 cup soy or rice milk

1/3 cup neutral-tasting oil

handful of sunflower seeds, chopped almonds, etc.

Directions

To make oatmeal flour, blend oatmeal in a food processor until finely ground.

Pre-heat oven to 400 degrees F.

Combine dry ingredients in a medium-sized bowl. Add wet ingredients, adding the egg replacer first. Add cranberries. Add seeds and/or nuts. Fold in until the batter is just moist; do not over-mix.

Fill prepared muffin cups 2/3 of the way full. Bake at 400 degrees for 18 to 22 minutes or until light brown. Let cool in pan for one minute; remove from pan to finish cooling.

Soy protein powder may substitute for a small part of the flour to boost the amount of protein in each muffin.

Serves: 12

Preparation time: 15 min