3/4 c. sugar
1 c. coarsely cut cranberries
2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
1/2 c. chopped walnuts (optional)
1 beaten egg
3/4 c. orange juice
3 tbsp. salad oil
1 tsp. grated orange peel

Combine cranberries and sugar. Set aside while sifting dry ingredients together. Add cranberry mixture and stir in.

Combine egg, juice and oil. Add to dry ingredients and stir just until moistened. Spoon batter into greased muffin cups or cupcake liners. Bake at 375 degrees for 25 minutes. May be baked in 9 1/2 x 5 x 3 inch loaf pan at 350 degrees for 50 minutes. Freezes well. Makes 12 muffins.