1 c. fresh or frozen cranberries, rinsed, drained & chopped
3/4 c. sugar, divided
1 tsp. grated orange peel
1 beaten egg
1/2 c. orange juice
2 tbsp. cooking oil
2 c. pkgd. biscuit mix

Mix cranberries, 1/2 cup sugar and orange peel and set aside. Combine egg, 1/4 cup sugar, orange juice and cooking oil. Add to biscuit mix and stir until just moistened. Fold in cranberry mixture.

Fill greased muffin pans 2/3 full and bake in 400 degree oven for 20 to 25 minutes or until tops spring back when touched lightly. Yield: 18 muffins.