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Preheat oven to 400°. Combine the orange juice, Grand Marnier, and the oil and set aside. In a large bowl, combine the flours, sugar, baking powder, salt and orange zest. In another large bowl, beat the egg whites until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist. Fill muffin pans lined with paper liners, about 3/4 full. Bake for 25 minutes or until golden brown and puffed.
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Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
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Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal