2 Cups all-purpose flour
1 cup sugar, divided1
1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice
1/4 cup canola oil
Equivilent of 1 large egg, lightly beaten
2 cups coarsely chopped Cranberries
Preheat oven to 350 degrees
Set aside 1 tablespoon sugar.
Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
Combine rind, juice, oil, and “egg” in a small bowl, stirring well with a whisk.
Add to flour mixture, stirring just until moist.
Fold in cranberries.
Spoon batter into 12 muffin cups
Sprinkle evenly with reserved sugar. Bake for 20-25 minutes or until the muffins spring back when touched lightly in center. place on a wire rack to cool.