Cranberry-Orange Muffins

This recipe is from the Mark Bittman How to Cook Everything Vegetarian cookbook.  They are super easy to make and delicious, plus a good way to get rid of those cranberries that have been in the freezer. 


1 1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
3 teaspoons baking powder
1 egg, beaten
1 cup milk
3 tablespoons vegetable oil
1 tablespoon orange zest
1 cup cranberries (fresh or frozen)

1. Preheat the oven to 400 degrees and prepare a standard muffin pan by lining the cups with liners or greasing them with cooking spray.
2. Mix the dry ingredients including sugar into a large bowl.  In a separated bowl, beat together the egg, milk, oil and orange zest. Create a well in center of the dry ingredients and pour in the milk mixture.  Using a spatula pull together the dry and wet ingredients until a lumpy batter is formed.  Do not over mix. 
3. Add the cranberries
4. Spoon the batter into the prepared muffin tin and bake for 20 to 30 minutes or until the muffins are golden brown on top.