Cranberry Orange Muffins

1 cup chopped fresh or frozen cranberries (thawed)
1/2 cup granulated sugar
1 3/4 cups all purpose flour
1/4 teaspoon salt
2 teaspoons double acting baking powder (check date for freshness)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 egg, lightly beaten
1/4 cup vegetable oil
1/2 cup fresh orange juice
1/4 cup milk or Half & Half
1 tablespoon finely grated orange rind
1/2 teaspoon Pure Vanilla Extract or Pure Almond Extract

Preheat oven to 400 degrees F.. Spray muffin tins with nonstick oil or
line with paper muffin cups. Mix cranberries with sugar and set aside.
Sift together flour, salt, baking powder and spices. In a separate bowl,
beat together egg, oil, juice, milk, orange rind and vanilla. Quickly stir
mixtures together with as few strokes as possible. Stir in cranberries --
some lumps will remain. Fill muffin tins two thirds full. Bake 20 minutes
or until a toothpick inserted comes out clean. Yields 12 muffins.

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