Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.

In a small mixing bowl stir together cranberry sauce and orange peel. Set aside.

In a medium mixing bowl stir together flour, sugar, cinnamon, baking soda, baking powder, and salt. Make a well in the center of dry mixture.

In another medium mixing bowl combine egg, milk, and oil. Add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in apple.

Spoon batter into the prepared muffin cups, filling each 2/3 full. Make an indentation in the center of each with the back of a spoon. Spoon 2 teaspoons of cranberry mixture into each indentation. Bake in a 375 degree F oven for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Then remove muffins from muffin cups. Serve warm. Makes 12 muffins.

Wrap cooled muffins tightly with heavy foil and freeze for up to 1 month. To reheat, wrap frozen muffins tightly in heavy foil. Heat in a 300 degree F oven for 15 minutes or until warm.