3/4 cup sugar
1 cup coarsely cut cranberries
2 cups sifted all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup chopped walnuts (optional)
1 beaten egg
3/4 cup orange juice
3 tbsp. vegetable oil
1 tsp. grated orange peel

Combine cranberries and sugar. Set aside while sifting dry ingredients together. Add cranberry mixture and stir in.

Combine egg, juice and oil. Add to dry ingredients and stir just until moistened. Spoon batter into greased muffin cups or cupcake liners.

Bake in a preheated 375°F for 25 minutes. May be baked in 9 1/2 x 5 x 3 inch loaf pan at 350°F for 50 minutes or until a toothpick inserted in center comes up clean. Freezes well.

Makes 12 muffins.