Healthy Fall Muffin and Bread Recipes - Orange Cranberry Muffins with Optional Glaze

1/3 cup cranberries, chopped
2 tablespoons orange juice
1 teaspoon grated orange peel
3 tablespoons oil
2 cups flour, sifted
1 egg, beaten
1 cup milk
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt

1. Preheat over to 450 degrees. Sift together flour, baking soda, sugar and salt.
2. In large mixing bowl, combine egg, milk, oil, orange juice, orange peel and cranberries; pour in dry ingredients all at once. Stir until moist but still
lumpy, about 17 to 25 strokes.
3. Spoon batter into greased muffin pans, filling only 2/3 full. Bake 20 to 28 minutes.

Makes about 18 medium-sized muffins.

Orange Frosting (Optional)

1-1/2 cups powdered sugar
1/2 teaspoon grated orange peel
2 to 3 tablespoons orange juice

Combine all ingredients until completely smooth and spreadable. Place on warm muffins for more of a glaze, or let the muffins cool completely to use as frosting.