2 cups whole wheat flour
1/3 cup sugar
2 t. baking powder
½ t. baking soda
¼ t. salt
1 large egg at room temperature
1 ½ cups orange juice
¼ cup canola oil
1 cup fresh or frozen cranberries halved

Directions:

Preheat oven to 400 degrees.
Whisk together flour, sugar, baking powder, baking soda and salt.
In another bowl whisk egg, orange juice and oil until blended.
Add to flour mixture.
Stir just until moistened.
Fold in cranberries.
Fill greased or lined muffin cups ¾ full.
Bake for 15-20 minutes.
Cool for 5 minutes before removing from pan to wire rack.
Serve warm.

Recipe from Taste of Home