Cranberry Peach Muffins

1/2 cup canola oil
3/4 cup sugar
1 egg
1/2 cup peach greek yogurt
1/8 cup peach orange mango juice concentrate
1 tsp vanilla extract
1 1/2 cup flour
1 1/2 teaspoons baking powder
1 cup fresh cranberries, chopped
1 cup walnuts, coarsely chopped

- In a bowl, cream canola oil and sugar. Add egg, yogurt, vanilla and juice concentrate; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in cranberries and walnuts. Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 375 degrees for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. Yield: 10 muffins.