Cranberry Orange Muffins

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

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the orange juice, oil and egg; stir into dry ingredients until moistened. Fold in cranberries.

Coat muffin cups with cooking spray or use paper liners; fill three quarters full with batter. Bake at 400F for 15-20 minutes or until a toothpick comes out clean. Cool for five minutes before removing from pans to wire racks.

Makes 1 dozen