Prep Time 15m
Cook Time 15m
Ready Time 30m
Yield 12 muffins

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 2/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup fresh orange juice
  • 1 teaspoon grated orange peel
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 2 large eggs, lightly beaten
  • 2/3 cup dried cranberries
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground cinnamon
Preparation Directions
  • Step 1Heat oven to 400ºF. Spray 12 medium (about 2 1/2-inch) muffin cups with no-stick cooking spray.
  • Step 2Combine flour, sugar, baking powder, baking soda and salt in small bowl, using a wire whisk; set aside. Combine milk, orange juice, orange peel, oil and eggs in medium bowl until smooth. Add dry ingredients; mix until just blended (do not overmix). Add cranberries; stir just until evenly blended.
  • Step 3Combine sugar and cinnamon in small bowl. Spoon batter into prepared muffin cups; sprinkle with cinnamon sugar topping.
  • Step 4Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool in tins on a baking rack 5 minutes; remove muffins from pan.
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