Cranberry Crunch Muffins

2 cups all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup vegetable oil
3/4 cup milk
1/4 cup orange juice
1/2 teaspoon grated orange rind
1 cup chopped fresh cranberries mixed with
    2 tablespoons granulated sugar
1/4 cup walnuts, chopped
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon

Sift flour, sugar, baking powder and salt into bowl.

Combine egg, vegetable oil, milk, orange juice and orange rind in another bowl; mix well. Add egg mixture all at once to dry ingredients, stirring just until moistened. Stir in cranberries. Spoon batter into greased 3-inch muffin pan cups, filling 2/3 full.

Combine walnuts, brown sugar and cinnamon in bowl. Sprinkle walnut mixture over muffins. Bake at 400 degrees F for 20 minutes or until a wooden pick inserted in center of muffins comes out clean.

Makes 12 muffins

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