Pour broth, tomatoes and salsa into a large saucepan.
Slice zucchini, onion and green pepper and add to soup.
Dice cilantro and add to soup along with corn, Italian salad dressing and lime juice
Sprinkle pepper and sage into soup. Place on stove and heat on high until boiling.
Reduce heat to lowest and cover.
Preheat oven to 350 degrees. Spray muffin tins with non-stick cooking spray.
Beat together, sugar, oil and egg. Add cranberry sauce and
mix until cranberries are well blended into egg mixture.
Stir in oatmeal and mix well.
Dump flour over top and sprinkle with baking powder.
Using a fork, blend baking powder into flour and then blend flour into batter.
Stir in milk and mix well.
Add chopped walnuts and blend..
Using a 1/3 measuring cup, fill muffin tin with batter. Place in hot oven.
Bake for 20 to 30 minutes or until golden brown. (A
knife inserted into one of the muffins will come out clean when muffins are done.)