CRANBERRY CRUNCH MUFFINS

1 cup cranberries, coarsely chopped
1 cup chopped pecans
2 teaspoons grated orange peel
2 cups flour
1 tablespoon baking powder
3/4 cup firmly packed light brown sugar
2/3 cup orange juice
2 large eggs
1/3 cup vegetable oil

Preheat oven to 400 degrees F. Line 48 mini-muffin pans with paper liners.

In small bowl, mix cranberries, pecans and orange peel.

In large bowl, mix flour and baking powder.

In medium bowl, mix remaining ingredients. With fork, stir juice mixture into flour mixture just until dry ingredients are moistened. (Batter will be lumpy). Fold cranberry mixture into batter. Spoon batter into prepared muffin pans.

Bake 12 minutes or until golden. Remove from pan; cool on wire rack.

NOTE:
For 48 muffins, allow 1 tablespoon batter for each; bake in batches.

Yield: 48 muffins
Source: McCall's - November 1990