Cranberry Orange Muffins

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup white sugar
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup chopped whole fresh cranberries
• 1/2 cup chopped walnuts (opt.)
• 1 egg
• 2 tablespoons vegetable oil
• 3/4 cup orange juice
• 1 tablespoon orange zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or use liners.
2. Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into muffin cups.
3. Bake for 25 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely. 
4. Notes:  the original recipe was for bread not muffins, so I can't remember now how many muffins it made.  I have reduced the baking time in the directions because muffins take less time of course.