12-count muffin tin
1/2 cup whole-berry cranberry sauce
1/2 teaspoon grated orange peel
1-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/3 cup vegetable oil
1 cup shredded peeled tart apple
1/2 cup confectioners' sugar
1 tablespoon orange juice
In a small bowl, combine cranberry sauce and orange peel--set aside. In a large bowl, beat the egg, milk and oil. Combine the dry ingredients, add to the egg mixture just until moistened. Fold in shredded apple. Fill greased or paper-lined muffin cups half full.
Make a well in the center of each muffin; fill with about 2 teaspoons of cranberry mixture.
Bake at 375 degrees for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Remove from pan to wire rack.
Combine confectioners' sugar and orange juice. Drizzle over cooled muffins.
This is an easy recipe to double and use the entire can of cranberry sauce.