1 1/4 cups orange juice
1/4 cup Grand Marnier liqueur
3/4 cup vegetable oil
2 cup chopped cranberries
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons chopped orange zest
1/2 cup chopped nuts
4 egg whites

Preheat oven to 400 degrees F.

Combine the orange juice, Grand Marnier, and the oil and set aside.

In a large bowl, combine the flours, sugar, baking powder, salt, orange zest and nuts.

In another large bowl, beat the egg whites until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist. Using a 1/4 cup measure, divide the batter among 24 muffin cups that have been lined with paper cups. Bake for 25 minutes or until golden brown and puffed.