Fresh Cranberry Muffins

2 c all-purpose flour
2/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 c chopped fresh cranberries
2/3 c milk
1/4 c butter, melted
1 tsp grated orange rind
1/2 tsp vanilla extract
1 egg, lightly beaten

Combine flour, sugar, baking powder and salt in a large bowl; whisk well. Stir in cranberries; make a well in the center of mixture. Combine milk, butter, orange rind, vanilla and egg; add to flour mixture and stir until just moist. Spoon batter into 12 greased muffin cups. Bake at 400 degrees for 18 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pan immediately and cool on a wire rack.

VARIATIONS
Replace cranberries and orange rind with blueberries and lemon rind; chopped appe, pear or pineapple and cinnamon; or mashed banana and allspice.

NOTES
From Cooking Light.
Untried.