Cranberry-Orange Muffins

1 1/2 cups flour 1/4 cup salad oil
3/4 cup sugar 1 teaspoon grated orange rind
2 teaspoons baking powder 1 egg, slightly beaten
1/2 teaspoon salt 1 cup fresh or frozen
1/2 cup skim milk cranberries, coarsely chopped

Preheat electric oven to 400 F. Spray muffin pans with non-stick
cooking spray. In a bowl, combine flour, sugar, baking powder,
and salt. Combine milk, oil, orange rind, and egg. Stir into
flour mixture; do not overbeat. Gently fold in cranberries.
Spoon into prepared pans. Bake for 25 minutes or until golden
brown. Makes 12 muffins.