OAT AND CRANBERRY MUFFINS

1 1/2 cups wholemeal self-raising flour
1/3 cup rolled oats
1/3 cup brown sugar
2/3 cup dried cranberries
2/3 cup low-fat milk
2 tablespoons lemon juice
2 tablespoons sunflower oil
1 egg, lightly beaten

Preheat oven to 350 degrees F (180C). Line a 12 hole, 1/3-cup muffin pan with paper patty cases.

Combine flour, oats and sugar in a bowl. Stir in cranberries. Combine milk, lemon juice, oil and egg in a jug. Stir milk mixture into flour mixture until just combined. Do not overmix. Spoon mixture into prepared pan.

Bake for 20 minutes, until a skewer inserted comes out clean. Turn out onto a wire rack to cool. Serve.