Cranberry Cornmeal Muffins
Preheat oven to 400°F. Line a 12-cup muffin pan with papers. Combine flour, cornmeal mix and sugar in large bowl. Stir in milk, eggs, butter and orange rind until just moistened; fold in cranberries. Spoon batter evenly into paper-lined muffin cups. Sprinkle 1/2 tsp coarse sugar on top of batter in each cup. Bake 18 to 20 minutes or until a wooden pick inserted in a center muffin comes out clean. Cool in pan 5 minutes. Cool completely on wire rack.