• 2-1/2 cups flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1 tbs orange zest
• 1-1/3 cups sugar
• 2/3 cups oil
• 1 egg
• 1/2 cup buttermilk
• 1/2 cup orange juice
• 1-3/4 cups cranberries, chopped (use half as much if using dried cranberries)

Preheat oven to 375°F. Mix wet ingredients in one bowl, dry ingredients (except cranberries) in a second bowl. Fold together and gently stir in cranberries. Spray muffin tins with oil or line with baking cups. Fill 1/4 to 1/2 full. Bake until firm to touch (about 20-25 minutes.) Makes 24 muffins.

Contributor's note: This recipe comes from the Beach House Bed & Breakfast in Ocracoke, North Carolina.