• Servings: 12
• 1 egg
• 1/4 c. half and half (I used fat free half and half)
• 3 T. canola oil
• 1/3 c. sugar or Splenda (I used sugar)
• 1 medium apple, peeled and chopped (I did not peel mine)
• 2 t. cinnamon
• 1 c. whole wheat flour
• 1 c. quick oats (I used old fashioned because that was what I had)
• 1/4 t. salt
• 1 t. baking powder
• 1/2 t. nutmeg
• 2/3 c. dried cranberries
• 1/2 c. chopped walnuts

1. Preheat oven to 400. Beat egg, half and half, oil, and sugar.
2. In large bowl, combine remaining ingredients.
3. Fold egg mixture into dry mixing bowl just enough to moisten.
4. Spoon batter into muffin tin, filling 3/4 full and bake 15-20 minutes.
5. Per serving (figured with the apple peel and using sugar and fat free half and half): 161 calories, 7 g fat (3 g mono, 3 g poly, 1 g sat), 18 mg cholesterol, 97 mg sodium, 21 g carb, 3 g fiber, 4 g protein. Diabetic exchanges:
6. 1 bread, 1 1/2 fat, 1/2 other carb

I got this from a friend on TOH BB and tweaked it slightly to make it even healthier (my tweaks are in parenthesis). Who says healthy food can't be delicious? 3 WW points per muffin for normal size muffins)