More Cranberries = Muffins!

I've still got more than half a bag of cranberries left so I decided to make some yummy oatmeal muffins! They're SUPER healthy with only a Tbsp of oil and I'm sure my mom will appreciate that! The crunchy sweet topping goes PERFECTLY with the tart cranberries! YUM! :)

Ingredients: (6 muffins)

Topping:
2 Tbsp oatmeal
1 Tbsp firmly packed brown sugar

Muffins:
¾ c oatmeal
½ c all-purpose flour
¼ c granulated sugar
1½ tsp baking powder
¼ tsp salt
½ c milk
1 egg white, lightly beaten
1 Tbsp vegetable oil
½ tsp vanilla
1 cup fresh cranberries

Prep:

1. Preheat oven to 400°F. Line 6 medium muffin cups with paper baking cups. For topping, combine 2 Tbsp oats and brown sugar; set aside.

2. For muffins, combine oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg white, oil and vanilla; mix well.

3. Add to dry ingredients; stir until moistened. Gently stir in cranberries. Fill muffin cups almost full; sprinkle with topping.

4. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.