Cranberry-Orange Muffins

This goes into my 'I haven't tried it yet' category, but they look awesome! The original recipe makes 12 and can be found here. This recipe is adjust to 36.

3 cup fat-free (skim) milk
¾ cup vegetable oil
3 tablespoon grated orange peel
¾ cup fat-free egg product or 2 egg whites
3 cup Gold Medal® all-purpose flour
3 cup Gold Medal® whole wheat flour
1 cup sugar
6 teaspoons baking powder
1½ teaspoon salt
1¼ cups fresh or frozen cranberries, chopped
Additional sugar, if desired 

Heat oven to 400°F. Spray 36 regular-size muffin cups with cooking spray or place paper baking cup in each muffin cup.
In large bowl, beat milk, oil, orange peel and egg product with spoon. Stir in flours, sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.