Cranberry Oat Muffins

Preheat oven to 400ºF. Line a muffin tin with paper liners.

In a large bowl, whisk together sour cream, milk, oil, applesauce, egg and brown sugar. Stir in the oats.

In another bowl, whisk together the flour, salt, baking powder and soda. Add wet ingredients to dry ingredients and stir just until combined, being careful not to overmix. Gently fold in cranberries.

Divide batter among 11 lined muffin cups, about 2/3 full. Bake on the middle rack of the oven for 18-20 minutes, or until golden and a tester comes out clean.

You can use low-fat versions of the sour cream and milk and substitute any dried fruit you have (raisins, currants, etc.).