• Servings: 12
• 1/4 cup butter, softened
• 1 cup sugar
• 1 egg (use egg beaters to make it healthier)
• 1 tbsp grated orange peel
• 1 cup all-purpose flour
• 1 cup wheat flour
• 1 tbsp. bran or fiber (optional)
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 3/4 cup orange juice
• 1 cup coarsely chopped walnuts
• 1 cup cranberries

1. In a mixing bowl, cream butter and sugar.
2. Beat in egg and orange peel.
3. Combine dry ingredients; add to creamed mixture alternately w/ juice.
4. Fold in cranberries and walnuts.
5. Pour into muffin pan.
6. Bake at 350F for 20-25 min or until toothpick comes out clean.
7. Cool for a few min., then move to cooling rack.

These are mine and my mothers favorite muffins. We make these about every other week or 3 weeks. They usually taste better the day after you make them because the flavor soaks in. Using eggbeaters, wheat flour and fiber makes this a healthier muffin; about 4 grams of fat per muffin