Cranberry-Citrus Muffins

• 1 1/2 cups chopped cranberries
• 2 cups plus 2 tablespoons all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon vanilla extract
• 2 large egg whites
• 1 (8-ounce) carton vanilla low-fat yogurt
• 1 large egg
• Cooking spray
• 1 1/2 teaspoons turbinado sugar or granulated sugar

1. Preheat oven to 375u0b0.
2. Combine cranberries and 2 tablespoons flour, tossing gently; set aside.
3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, granulated sugar, baking powder, and salt in a large bowl. Whisk together oil and next 5 ingredients (through egg) in a medium bowl. Make a well in center of flour mixture; add oil mixture, stirring just until flour mixture is moist. Fold in cranberry mixture. Spoon the batter into 12 muffin cups coated with cooking spray. Sprinkle sugar evenly over muffins. Bake at 375u0b0 for 33 minutes.
4. Remove muffins from pans immediately, and place on a wire rack.

cranberries, flour, granulated sugar, baking powder, salt, vegetable oil, lemon rind, vanilla, egg whites, vanilla low, egg, cooking spray, turbinado sugar

Taken from www.myrecipes.com/recipe/cranberry-citrus-muffins (may not work)