CRANBERRY MUFFINS

1 1/2 cups unbleached white flour
1 cup whole-wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
2 eggs, beaten
1/4 cup sugar
1/2 cup unsweetened applesauce
2 tablespoons canola oil
1/4 cup orange juice
1 teaspoon orange extract
1 cup fresh cranberries

Preheat the oven to 350 degrees F.

Combine the flours, baking powder, and cinnamon in a medium bowl. Set aside.

In a large bowl, combine the remaining ingredients. Add the dry ingredients slowly to the large bowl and mix until blended. Do not over beat. Pour the batter into 12 nonstick muffin cups.

Bake for 20 to 25 minutes. Remove muffins from oven and let cool slightly. Remove muffins from pan and let cool completely.

Makes 12 muffins
Source: The Flavorful Seasons Cookbook by Nancy S. Hughes and Frank Blenn