Pre-heat your oven to 400.

In this recipe we’ll use using the muffin mixing method, which I learned from my friend Baker Bettie.  Basically, it means that you mix all your dry ingredients in one bowl, your wet ingredients in another, and you stir them together to JUST combine (don’t over mix) and you’ll get a light fluffy muffin.

So, combine your dry ingredients in a large bowl.  Stir in the cranberries.

In a small bowl, mix the egg, orange juice, grated peel and oil.

Stir wet and dry ingredients together until they’re just combined.

Using a large ice-cream scoop with release, spoon into a lined muffin tin.  Sprinkle raw sugar on the top of muffins.

Bake for 15-20 minutes or until they’re golden brown on top.