Recipe from Half Crown Hill Orchard

Serves: 12 Packed with antioxidants in apples, cranberries and nuts.

1 egg
3/4 cup fat free half and half
3 tablespoons oils canola or olive
1/3 cup splenda
1 medium apples peeled and chopped
3/4 cup dried cranberries or raisins
1/2 cup walnuts chopped
1 cup whole wheat flour
1 cup quick cooking oatmeal
1/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon nutmeg
2 teaspoons cinnamon

Preheat oven to 450. In a bowl, beat together egg. half-and-half, oil and Splenda. In a large bowl, combine remaining ingreadients. Fold egg mixture into
dry mixture, just to moisten. Fill non-stick muffin tins 3/4 full. Bake 15 to 20 min.