Orange Cranberry Muffins

• Crisco Original No-Stick Cooking Spray
• 2 cups Pillsbury BEST All Purpose Flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Crisco Pure Canola Oil
• 1/2 cup milk
• 2 large eggs
• 1/2 cup frozen orange juice concentrate thawed
• 1 cup fresh cranberries chopped, or frozen
• 2 tablespoons coarse sugar crystals

1. HEAT oven to 400u0b0F. Coat 12 muffin cups lightly with no-stick cooking spray.
2. COMBINE flour, sugar, baking powder, baking soda, and salt in large mixing bowl. Whisk together oil, milk, eggs and orange juice. Stir liquids into flour mixture just until moistened. Gently stir cranberries into batter. Divide batter evenly into prepared muffin cups, about 3/4 full. Sprinkle with coarse sugar, if desired.
3. BAKE 15 to 18 minutes or until a toothpick inserted in center comes out clean. Cool on rack 10 minutes before removing from pan.

spray, flour, sugar, baking powder, baking soda, salt, canola oil, milk, eggs, orange juice, fresh cranberries, coarse sugar crystals

Taken from www.yummly.com/recipe/Orange-Cranberry-Muffins-2667691 (may not work)