Heat oven to 375 degrees. Grease 18 muffin cups or use paper baking cups.

1/2 c. butter, room temperature
1 c. sugar
2 lg. eggs
2 tsp. baking powder
1/4 tsp. salt

In medium size bowl, beat butter until creamy, beat in sugar until pale and fluffy. Add eggs, mixing well after each; then add baking powder and salt.

2 c. cranberries, fresh or frozen, rinsed, drained and chopped
1 tsp. grated orange peel
2 c. flour
1/2 c. orange juice

Fold in half the flour with spatula, then half the juice. Add remaining flour and juice.

Fill greased muffin cups 2/3 full and sprinkle with orange peel sugar mixture. Bake for 25 to 30 minutes, or until golden brown. Cool for 30 minutes before removing from pan. Makes 18.