Reesie's Cranberry Orange Muffin

2 1/4 C. flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C sugar
1 egg
1/2 C milk
1/2 C sour cream
1/3 C canola oil
1 1/2 C fresh cranberries, chopped
1 T grated orange peel

Heat oven to 375 degrees. Combine flour baking powder, soda, salt in a medium bowl. Make a well in the center. 

In another bowl, mix sugar & egg. Add in milk, sour cream, and oil. Blend well. Pour the mixture into the dry ingredients. Mix batter until just moistened. Fold in cranberries & orange zest. 

Prepare muffin tins with liners. Fill muffin tins 3/4 full. Bake 15-18 minutes. 

Options: 

1. Mix in 3/4 C. of chopped walnuts or pecans at the same time you fold in the cranberries.
2. Glaze after the muffins are out of the oven while still a bit warm. For the glaze, just mix 1/2 C powdered sugar, 1 T orange juice, 1 tsp orange zest.

Serving Suggestion:

1. Serve as part of brunch spread. 
2. This tastes really good with vanilla ice cream.