1 c. fresh chopped cranberries
1/4 c. sugar
1 1/2 c. all purpose flour
1 c. whole wheat flour
1 rounded tbsp. grated orange peel
3 tsp. baking powder
1/2 tsp. baking soda
2 beaten eggs
3/4 c. fresh orange juice
1/2 c. vegetable oil
3 tbsp. honey
1/2 c. orange marmalade or cranberry-orange relish

Chop or slice cranberries. Blend with brown sugar. Let stand in refrigerator overnight.

Preheat oven to 400 degrees. In large bowl, mix all dry ingredients well. In medium bowl beat eggs, blend in other liquid ingredients. Blend liquid into dry ingredients, fold in cranberry mix.

Spoon into well greased muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Makes about 18 muffins, medium size.