2 c All-purpose flour

1 c Rolled oats

1/3 c Granulated sugar

2 ts Baking powder

1/2 ts Salt

1/2 ts Baking soda

1/2 ts Ground cinnamon

3/4 c Natural applesauce; divided

2 tb Margarine

1/2 c Cranberries; coarsely choppe

1/2 c Peeled apple; chopped

1/4 c Skim milk

1/4 c Honey; plus

2 tb Honey; divided

Recipe by: Motts, A Better Way to Bake Preheat oven to 425 degrees; spray a baking sheet with nonstick cooking spray. In a large bowl, combine the flour, oats, sugar, baking powder, salt, baking soda and cinnamon. Add 1/2 cup applesauce and the margarine; cut in with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the cranberries and apple. In a small bowl, combine the milk and 1/4 cup honey. Add to the flour mixture; stir together until the dough forms a ball. Turn the dough out onto a well-floured surface; knead 10 to 12 times. Pat the dough into an 8-inch circle. Place on the baking sheet. Use the tip of a knife to score the dough into 12 wedges. In another small bowl, combine the remaining 1/4 cup applesauce and 2 tablespoons honey. Brush the mixture over the top of the dough. Bake for 12 to 15 minutes, or until lightly browned. Immediatley remove from the baking sheet; cool on a wire rack for 10 minutes. Serve warm or cool completely. Cut into 12 wedges. Penny Halsey (ATBN65B). Nutrition Analysis: 170 calories, 2.5g fat, 0mg cholesterol, 200mg sodium. -----