Oatmeal Cranberry Muffin or Quick Bread

makes 1 dozen

1 Loaf

1 heaping cup large flake, rolled oats (not instant or quick)

1 1/2 cup gf biscuit mix

2 teaspoon zanthan gum

1 teaspoon gelatine

2 teaspoon sure gel

1/2 cup sugar

1 1/4 tsp cinnamon

3 eggs

1 cup milk

1/4 cup oil

1 heaping cup dried cranberries

Preheat oven to 475°F

Mix, together, all dry ingredients.

Soak cranberries in water over night. Drain in sieve and shake off excess moisture. Place cranberries in a bowl and add two heaping tablespoons of the dry mixture. Mix berries this dry mix until the cranberries are well coated. Set aside.

In a bowl blend oil, milk, egg and blend well

Add wet ingredients to dry and only enough to blend (avoid over mixing)

Add cranberries to batter and blend only enough to incorporate cranberries.

Fill muffin cups evenly and bake muffins 17 to 20 minutes - test muffins for doneness with a toothpick

Let muffins rest about 10 minutes before removing them from the pan to the wire rack (allow them to pull away from the sides of the pan before removing them).

You can also make this into a quick bread, put batter into a loaf pan and bake at 350°f for 35 minutes