A Taste of Autumn

This yummy little muffin recipe comes from an issue of Cooking Light. I honestly can't remember which month it was, but nonetheless, they are worth your time. This is great for the fall too!. If you need something quick for overnight visitors during the holiday season, this is your recipe!

Cranberry Orange Muffins:

2 cups all purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 tsp. grated orange rind
3/4 cup orange juice
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped, fresh cranberries
1/3 cup chopped walnuts, toasted

Preheat oven to 400 degrees. Lightly spoon flour into dry measuring cups. Level with a knife. Set aside 1 Tbsp. sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl. Make a well into the center of the mixture. Combine rind, juice, oil, and egg in a small bowl. Stir well with a whisk. Add this to flour mixture, stirring just until moist. Fold in the cranberries and walnuts. Spoon batter into 16 muffin cups, coated with cooking spray. Sprinkle evenly with reserved sugar. Bake 15 minutes or until muffins spring back when touched lightly. Run a spatula or knife around outer edge of each muffin cup. Carefully remove and place on wire rack to cool.