Semi-Tart Cranberry Muffins

[T.G]

I was digging around in my freezer yesterday and found a bag of cranberries and a can of concentrated orange-pineapple juice, so I found a recipe that sounded interesting and decided to tweak it a bit to make it more interesting.

They came out really freaking good too...

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Ingredients:
Group A
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Group B
2/3 cup white sugar
1/4 cup vegetable oil
1 egg, beaten
1 cup orange-pineapple juice
1/4 teaspoon almond extract
1 tablespoon orange zest

1 1/2 cups chopped cranberries


Directions:
1. Preheat oven to 400 degrees F. Grease and flour muffin pan, or use paper liners.
2. Sift together group A: flour, salt and baking powder. Set aside.
3. Beat oil and sugar together until light. Add egg and beat until smooth. Add orange-pineapple juice, almond extract and grated zest.
4. Add flour mixture and stir just until mixed. Fold in cranberries.
5. Fill muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

This recipe produces muffins that are only very slightly sweet. If you want tart muffins, reduce the sugar to 1/2 cup or even as little as 1/4 cup (these would be very tart, as specified in the unmodified recipe that I found) depending on taste. If you want sweeter muffins, use 1 cup of sugar.





PS: So there's this pan of muffins baking in the oven and one of the muffins exclaims "Wow, it's really getting hot in here." And the muffin next to it shouts out in surprise "HOLY $HIT! It's a talking muffin!"