Sunrise Cranberry-Orange Muffins

1.Preheat oven to 350 degrees F.
2. Spray a muffin pan with non-stick baking spray and set aside (recipe makes 12-14).
3.In a large bowl, sift flour, sugar, baking powder, baking soda and salt together.
4.Cut in butter until mixture is crumbly.
5.Add egg, orange juice, orange peel and half-half all at once, stirring until mixture is evenly moist.
6.Fold in cranberries.

Crumb Topping:

7.In a separate bowl, mix flour, brown sugar and cinnamon together throughly.
8.Cut in butter until it looks like moist sand and set aside.
9.Spoon batter into muffin tins about 2/3 full and crumble topping onto each muffin covering the top completely.
10.Bake for 25 minutes or until tester comes out clean.
11.This can be made into a loaf by using 9x5x3 loaf pan but will bake longer – about 1 hr and 10 minutes or until tester comes out clean.

*Footnote:

*If fresh or frozen cranberries are not available, take dried cranberries, place them in a microwavable bowl, cover with water, heat them on high for two minutes and let them stand until ready to use them-then drain, pat dry and fold them into batter.