Cranberry Whole Wheat Muffins

2¼ cups All-purpose flour

½ cups Whole Wheat flour

1/3 cups Granulated sugar

¼ tsp Salt

½ tsp Orange Zest

2 Eggs

2 tsp Ginger powder

1 tbsp Baking powder

5 tbsp Butter, melted and cooled

1¼ cups Milk

1 Egg

1 Egg yolk

1 cup Cranberries, halved or sliced

Thaw cranberries if necessary. All ingredients should be at room temperature.

Preheat the oven to 350 degrees.

Prepare muffin pan by greasing cups with melted butter or pan spray. Combine flours, sugar, salt, ginger, baking powder and orange zest in a medium bowl and mix thoroughly.

In a separate bowl, combine the melted butter, milk and egg. Add wet ingredients to the dry ingredients and mix just until incorporated. Do not overmix, or the muffins will be tough.

Stir in cranberries just until evenly distributed through the batter. Divide the batter among the muffin cups. Sprinkle some decorative sanding sugar on top of muffins, if desired.

Bake for 15 to 18 minutes until lightly browned.

Yield: 10 3-oz. Muffins