2 1/2 cups whole wheat flour
3/4 cup sugar
1/2 cup orange juice (from orange & carton)
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon shredded orange peel (from orange)
4 heaping tablespoons plain whole milk yogurt
1 1/2 cups dried cranberries
Grate orange to make 1 tablespoon shredded orange peel.
Squeeze juice from orange. If needed, add orange juice from a carton to make a half cup.
Sift together flour, sugar, baking powder, baking soda, and salt.
Add in orange peel, orange juice, eggs, and yogurt. Blend thoroughly.
Stir in dried cranberries.
Use an ice cream scooper to get even amounts of batter into muffin trays.
Bake at 425 degrees Fahrenheit for 10 minutes.
Bake at 350 degrees Fahrenheit for 15 mintues.