2 Cups Flour	2/3 Cup Orange Juice
3/4 Cup Packed Brown Sugar	1/3 Cup Vegetable Oil
2 Tsps Baking Powder	1 Cup Cranberries, Coarsely Chopped
2 Eggs	1 Cup Chopped Pecans

In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased ( I spray with pam) muffin cups (cups will be almost full). Bake at 375 for 20 minutes or until golden brown. Remove from pan to cool on wire rack. Freeze muffins in freezer bags and thaw as needed