Place 12 muffin cups in the cup-cake tin and place 1 tablespoon of cranberry sauce in each cup followed by 1 teaspoon of brown sugar.
In a large bowl, combine flour, sugar and baking powder; mix well. In a small bowl, combine milk, oil, orange peel and egg whites; blend well. Add to flour mixture all at once; stir just until dry ingredients are moistened. Divide batter evenly over the cranberries and brown sugar in muffin cups.
Bake about 14-18 minutes or until toothpick comes out clean.