Many, many years ago I bought a 24-cup standard muffin tin at a restaurant supply store. From that time on, I never make a standard muffin recipe--I always double it to make two dozen muffins! It used to come in very handy when we had children at home and I was working full-time, as I could squirrel away a dozen muffins into the freezer to bring out mid-week as a "freshly-baked" surprise. And I agree with Olivia's comment--a real timesaver when it comes to making cupcakes! As to the recipe, though, I'm afraid I'm going to stick to my oj and orange rind version--it's somehow just not quite right to bake a cranberry bread without the orange included! To each his own--that's the beauty of home baking!!!

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