Cranberry Pineapple Muffins

I had about 1 cup of left over chopped fresh cranberrys to use up and came up with this muffin recipe. Your comments are more than welcome. 

Preheat oven to 375 F. Prepare 8-10 Large muffin cups w/ oil and flour (or non stick spray).

Mix the following dry ingredients:

• 2 1/2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp orange peel
• 1 tsp cinnamon

Now mix well, the following in a separate bowl from the above:

• 1 1/3 cups brown sugar
• 3/4 cups crushed pineapple (with just a little liquid remaining from can)
• 1/3 cups canola oil
• 1 egg
• 1 tsp almond extract

add your 1 cup of cranberrys to the liquid mix, and stir until blended.

Fold the liquids into the flour mixture and stir just until blended. Do not overmix.

Spoon into prepared muffin cups and bake for about 20 minutes. Let cool 5 min. before removing.

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