Prepare a standard muffin tin with paper liners, or a light coating of oil.
In a mixing bowl mix together the flour, baking powder, salt, cinnamon and nutmeg.
In another bowl, lightly beat the whole egg with the egg white. Stir in the evaporated skim milk, oil, brown sugar, and applesauce.
Fold the wet ingredients into the flour mixture just until combined. Gently fold in the dried cranberries.
Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and dry. Cool in the tin for 5 minutes and run a knife around the edge of each muffin before tipping it out of the tin.