Sunrise Cranberry-orange Muffins Recipe

Preheat oven to 350 degrees Spray muffin pan with non-stick baking spray and set aside.

In a large bowl, sift flour, sugar, baking powder, baking soda and salt together.

Cut in butter until mixture is crumbly.

Add egg, orange juice, orange peel and half-half all at once, stirring enough until mixture is evenly moist.

Fold in cranberries.

In a separate bowl, mix flour, brown sugar and cinnamon together throughly.

Cut in butter until it looks like moist sand and set aside.

Spoon batter into muffin pans about 2/3 and crumble topping onto each muffin covering the top completely.

Bake for 25 minutes or until tester comes out clean.

*This can be made into a loaf by using 9x5x3 loaf pan but will bake longer-1 hr and 10 minutes or until tester comes out clean **If fresh or frozen cranberries are not available, take dried cranberries, place them in a microwavable bowl, cover with enough 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.