2 1/2 c. all-purpose flour
3/4 c. sugar
2 tbsp. poppy seeds
1 tbsp. baking powder
1 c. fruit juice
1/4 c. vegetable oil
1 egg
1 tsp. vanilla extract
2 tsp. grated lemon peel
1 c. chopped cranberries, fresh or frozen

In large bowl, mix flour, sugar, poppy seed and baking powder. Blend juice, oil, egg and lemon peel. Add to dry ingredients and mix until dry ingredients are moistened. Add chopped cranberries.

Line 1 dozen muffin tins with paper liners and distribute batter evenly. Bake at 350 degrees F. 25 minutes or until firm and lightly golden.