These cranberry orange muffins are quick to make and packed with fresh, citrusy flavor. They use whole wheat flour for a healthier snack or as part of your brunch spread.

Ingredients

• 2 cups whole wheat flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1-1/2 cups orange juice
• 1/4 cup canola oil
• 1 cup fresh or frozen cranberries, halved

Directions

1. Preheat oven to 400°. In a large bowl, whisk 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.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.