INGREDIENTS

1. 2cupsflour
2. 1tablespoonbaking powder
3. 1/4teaspoonsalt
4. 1largeegg
5. 1cupsugar
6. 2tablespoonsmargarine, melted
7. 1cuporange juice
8. 1teaspoon choppedorange rind
9. 1 1/4cups halvedfresh cranberriesor frozen and thawedcranberries

DIRECTIONS

1. Preheat oven to 400.
2. Coat a 12-muffin tin with nonstick cooking spray.
3. Whisk the flour with the baking powder and salt and set aside.
4. Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
5. Add the orange juice and orange peel and beat again.
6. Mix the flour and cranberries into the batter by hand just until combined.
7. Spoon the batter into the muffin cups so that each is about two-thirds full.
8. Bake for 15 to 20 minutes our until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
9. Cool in the tin set on a wire rack for about 10 minutes.
10. Remove the muffins from the tin and eat them warm or let them cool completely on wire rack.