1 cup rolled oats
2 eggs
2 cups redberries
2 cups dry bread crumbs
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup frozen cranberries
1 cup shredded coconut
4 teaspoons honey
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups 2-1/2 inches deep with paper liners.
In a medium mixing bowl, beat together rolled oats and eggs. Stir in bread crumbs, cinnamon and nutmeg. Combine the cranberries and coconut, pour over the batter. Stir in honey and raisins.
Fill muffin cups with cranberry mixture. Bake in preheated oven for 20 minutes.