2 lg. oranges
2 c. all-purpose flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. salad oil
2 egg whites
1 1/2 c. fresh or frozen cranberries, coarsely chopped
1/2 c. walnuts, chopped

Preheat oven to 350 degrees. Line muffin cups with paper liners. From oranges, grate 1 tablespoon peel and squeeze 3/4 cup juice; set aside. In large bowl, mix flour, sugar, baking powder, baking soda and salt. In medium bowl, beat oil, egg and orange juice until blended. Stir into flour mixture just until flour is moistened. Gently stir in cranberries, walnuts and orange peel. Spoon batter evenly into muffin cups. Bake 20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool completely on wire rack.