Instructions: Heat oven to 425 F. Butter 18 muffin cups. In large bowl, combine flour, baking powder and cinnamon; mix well. Stir in rolled oats and brown sugar.

In medium bowl, beat butter, milk, sour cream and eggs until well blended. Add to dry ingredients; mix just until dry ingredients are moistened. Stir in apples and cranberries. Fill buttered muffin cups 3/4 full. Sprinkle sugar evenly over muffins.

Bake at 425 F for 15 to 20 minutes or until light golden brown.

TIP: If desired, chopped fresh rhubarb and cherries can be substituted for the apples and cranberries.

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