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Fresh Cranberry Muffins

1 1/2 cups AP flour
1/2 cup Whole Wheat flour
2/3 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries
2/3 cups 2% reduced fat milk
1/4 cup butter, melted
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
cooking spray

Preaheat oven to 400.

Lightly spoon flour into measuring cups; level with a knife. Combine flours, sugar and baking powder in a large bowl, stir well with a wisk. Stir in cranberries; make a well in the center of the mixture. Combine milk, butter, rind, vanilla and egg; add to flour mixture, stirring just until moist.

Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 400 for18 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from pan immediately. Place on wire rack.