Cranberry-Orange Whole Wheat Muffins

Taken from back to her roots

1 cup dried cranberries
2 cups hot water
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/4 cup sugar, plus more for sprinkling on top
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 tbsp. orange zest (about 1 large orange)
1/2 cup fresh orange juice (about 2 large oranges)
1/4 cup water
1/4 cup canola oil
1 egg, lightly beaten
Cooking spray or muffin tin liners

Preheat oven to 400°.

Mix cranberries and hot water in a bowl to plump cranberries, set aside.

Combine flours, sugar, baking powder, salt and baking soda in a large mixing bowl. Make a well in the middle of the dry ingredients.

Add in orange zest, orange juice, water, canola oil and egg. Stir until just mixed.

Drain cranberries and add to batter, fold in.

Spoon batter into a muffin tin coated in cooking spray or filled with muffin liners.

Sprinkle with extra sugar.

Bake at 400° for about 13 minutes, or until golden brown and middle is springy.

Cool 5 minutes in muffin tin, then transfer to wire rack to cool completely.

Makes 12 muffins.

Source: back to her roots