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CRANBERRY ORANGE MUFFINS

1 orange
3/4 cup dried cranberries
1 egg
3/4 cup milk
2/3 cup vegetable oil
1 1/2 cups plus 2 1/2 tablespoons flour
1 cup plus 2 tablespoons sugar
1 1/8 teaspoon baking powder
3/4 teaspoon salt

Grate the orange rind. Squeeze the juice from the orange. Mix
the rind, juice, and cranberries in a bowl and refrigerate overnight.
Another option is to reconstitute the cranberries in the orange
juice by heating in the microwave for 1-2 minutes.

Preheat oven to 400 degrees. Mix the egg, milk and vegetable oil
in a small bowl. Sift together the flour, sugar, baking powder,
and salt in a large bowl. Add the cranberries (with the juice and
rind) to the flour mixture. Add the liquid mixture to the dry
mixture. The batter will be runnier than most muffin batters --
but that's the way it should be. Fill 12 greased muffin cups (or
use foil baking cups to line the muffin cups) with the batter and
bake for 25 minutes.

These muffins are very moist and tasty. The rather strange
measurements of flour and sugar are the result of my reducing the
end result from 4 dozen muffins to 1 dozen.

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