Prep Time 15m
Cook Time 20m
Ready Time 45m
Yield 1 dozen

  • 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 chopped, fresh or frozen cranberries
  • 2 tablespoons coarse sugar crystals
Preparation Directions
  • Step 1Heat oven to 400ºF. Coat 12 muffin cups lightly with no-stick cooking spray.
  • Step 2Combine 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.
  • Step 3Bake 15 to 18 minutes or until a toothpick inserted in center comes out clean. Cool on rack 10 minutes before removing from pan.
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