Cranberry Orange Muffins by: Burt Wolf

Ingredients:

• 2 cups flour (can substitute 1/2 cup with oat flour)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2/3 to 1 cup sugar
• 1 teaspoon grated orange peel
• 1/4 teaspoon salt
• 1 large egg
• 3 tablespoons vegetable oil or melted butter
• 3/4 cup orange juice
• 1 1/4 cup whole cranberries, rinsed and drained

Preparation:

1. Preheat the oven to 400 degrees. Grease a 12 cup muffin pan or place paper liners in tehe cups.
2. Sift the flour, baking powder and baking soda into a large bowl. Stir in the sugar, orange peel and salt.
3. Beat the egg, oil and orange juice together in another bowl. Make a well in the center of the flour mixture and pour the liquid in. Mix with a few strokes till the dry ingredients are moistened and fold in the cranberries.
4. Spoon the batter into the prepared muffin cups, to fill 1/2 to 3/4 full, and bake for 20 minutes or until a knife inserted into the center of a muffin comes out clean.
5. Cool on a drying rack and serve warm.