3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 teaspoons finely chopped orange zest

1 cup plus 2 tablespoons dried cranberries

2 tablespoons brown sugar

1. Preheat the oven to 350 F. Prepare a 12-muffin tin by greasing each muffin tin well. Reserve.

2. In a large mixing bowl, combine the baking powder, salt, flour and cornmeal, and set aside. Combine the milk and orange juice in a measuring cup and set aside.

3. In the bowl of an electric mixer, beat the butter on medium speed until it is light and fluffy. Gradually add the sugar and beat until very light, about 2 minutes. Add the eggs one at a time, mixing each one in well before adding the next. Add the vanilla and orange zest and mix well. Using a spatula, fold in half of the dry mixture, then half of the liquid. Repeat with the remaining flour mixture and liquid, then fold in the cranberries.

4. Pour the batter into the prepared tins, making sure to get an equal amount of cranberries into each one. Evenly sprinkle the brown sugar over the top of each muffin.

5. Bake the muffins for 30 minutes, or until golden. Cool on a rack and serve warm or room temperature.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)