By Meghan Prichard, nestMeg
2 teaspoons grated orange rind
3/4 cup orange juice
1/4 cup canola oil
1 large egg, lightly beaten
2 cups all-purpose flour (about 9 ounces)
1 cup sugar (set aside one tablespoon for topping)
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups coarsely chopped cranberries
1/3 cup chopped walnuts, toasted
1. Preheat oven to 500 degrees F. (Lower to 400 right before placing the muffins in the oven.)
2. Combine orange rind, orange juice, canolia oil and egg in a bowl. Add flour, sugar, baking powder, salt and baking soda. Stir until just combine.
3. Fold in cranberries and walnuts.
4. Coat muffin tin with oil and pour in batter. (I filled the cups to the very top to make 12 big muffins.) Sprinkle sugar on top. Lower oven heat to 400 degrees. Bake for about 17 minutes, or until the muffin top springs back when touched.
5. Run a knife around outer edge of each muffin cup. Carefully remove each muffin.