Cranberry-Orange Muffins

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/3 cup sugar, plus
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup fresh cranberries or 1/2 cup frozen cranberries, chopped
• 1/2 orange, zest of
• 1 cup freshly squeezed orange juice
• 1/4 cup vegetable oil
• 1 egg, slightly beaten

1. In a large bowl, combine the flours, 1/3 cup of the sugar, baking powder, and salt.
2. Stir in the cranberries to lightly coat with the flour.
3. Combine the orange peel, orange juice, oil, and egg.
4. Add to flour mixture all at once.
5. Stir quickly until flour mixture is just moistened but has a lumpy appearance.
6. Spoon batter into 12 paper-lined 2-1/2 X 1-1/4-inch muffin cups, filling about three-quarters full.
7. Sprinkle the tops with the remaining 1 tablespoon of sugar.
8. Bake at 400 degrees for 25 to 30 minutes.

flour, whole wheat flour, sugar, sugar, baking powder, salt, fresh cranberries, orange, freshly squeezed orange juice, vegetable oil, egg

Taken from www.food.com/recipe/cranberry-orange-muffins-218285 (may not work)