Cranberry-Orange Muffins

• 2 1/2 c. whole wheat flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 c. sugar
• 1/2 c. canola oil
• 1 egg
• 1 tsp. vanilla extract
• 1 T. orange peel
• 1 c. orange juice
• 1 c. frozen cranberries, chopped in a food processor
• 1 c. chopped pecans
• 1 c. chopped dates

Sift together the flour, baking soda, baking powder, salt and sugar. Combine the oil, egg, extract and orange peel in another bowl. Add the dry ingredients to the egg mixture alternately with the orange juice. Stir in the cranberries, pecans and dates. Using an ice cream scoop, fill 24 paper-lined muffin tins with the batter. Bake for 25 minutes in a 350 degree oven.

• Yields: 24 muffins
• Preparation Time: 30 minutes