Whole-Wheat Cranberry Muffins (Almond-Spice Muffin)

1  c. whole-wheat flour                                                ½ c. skim milk

½ c. unbleached, white all-purpose flour                    ¼ c. melted butter or olive oil

2 t. baking powder                                                       ¼ c. honey

½ t. ground cinnamon                                                 1 large egg, lightly beaten

Pinch of salt                                                                1 ½ c. cranberries, coarsely chopped

Preheat oven to 400 degrees.  Lightly spray 10 muffin tins cups with nonstick cooking spray or line them with paper liners.  Set aside.  In a large bowl stir together the flours, baking powder, cinnamon and salt.  In a small bowl, stir together the milk, butter, honey and egg.  Add the milk mixture to the dry ingredients and stir vigorously 30 seconds.  Stir in the cranberries.  Divide the batter among the muffin cups and bake 12 to 15 minutes or until the tops are golden and a toothpick inserted in a muffin comes out clean.  Makes 10