1 orange 3/4 cup dried cranberries 1 egg 3/4 cup milk 2/3 cup vegetable oil 1 1/2 cup flour 2 1/2 tablespoons flour 1 cup sugar 2 tablespoons sugar 1 1/8 teaspoon baking powder 3/4 teaspoon salt
The night before: Grate the orange rind. Squeeze the juice from the orange. Mix the rind, juice, and cranberries in a bowl and refrigerate overnight.
The next day: 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.
You do need to give yourself extra time to make this as you the cranberries need to marinade overnight but it's worth the effort. Just the right amount of sweet and tart, moist and yummy. Really liked the dried cranberries versus fresh cranberries in this recipe. I would make this one again!