1/2 cup rolled oats
1/2 cup reduced fat sour cream
1 1/2 cups whole-wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cardamom
1/4 tsp salt

orange rind
1/2 cup orange juice
1/2 cup granulated sugar
1/4 cup canola oil
1 whole egg
1 cup blueberries (fresh or frozen)
1/2 cup dried cranberries
Cooking spray

Preheat oven to 400° F. Lightly coat 12 muffin cups with cooking spray.

Whisk flour, baking powder, baking soda, cardamom, and salt together in a medium bowl. Grate rind from orange and add to a large bowl. Squeeze 1/2 cup of orange juice and add it to the rind. Whisk in sugar, oil, and egg until mixture is smooth. Blend in oatmeal mixture, followed by the flour mixture. Stir until ingredients are combined, then gently fold in berries.

Spoon batter into prepared muffin tins and bake for 12 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Source: Barbara Bakes