In small bowl toss:

1 c. rinsed cranberries (chopped)
1/4 c. sugar

Let mixture stand for 15 minutes. In food processor fitted with steel blade, grind the rind without the pit from 1 large orange.

Add:

Orange segment (seeded)
1 stick (1/2 c.) unsalted butter (cut into bits and soften)
1/3 c. orange juice
1 lg. egg

Blend this mixture for 30 seconds.

Transfer the mixture to a large bowl. Into a bowl sift together:

1 1/2 c. flour
1/2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Add the mixture to the orange mixture and stir the batter until it is just combined. Fold in the cranberry mixture and spoon the batter into greased muffin tins, filling them 2/3 full.

Bake at 400 degrees for 15 to 20 minutes or until golden. Makes 16 muffins.