Orange-Cranberry Muffins

Photo: flickr user scaredy_kat

Ingredients

1 cup Self-rising flour

-(up to)

cup Sugar (I use ¼ cup, the OJ adds sweetness, too)

Vanilla extract to taste

Cinnamon and nutmeg to taste

cup Dried cranberries

cup Orange juice

Preparation

Preheat oven to 350 degrees f. Combine dry ingredients first, then add remaining ingredients. Stir until blended, but not too long. Pour into six-muffin no-stick tin and bake for 25-30 mins. (or until toothpick comes out clean).

This recipe doubles well, also. When I double it, I pour all the batter into a 6"x9" no-stick pan and bake for about 45 minutes. Then, I cut it into 12 squares. They keep 4-5 days in the refrigerator.