Cranberry-Orange Muffins

Cranberry-Orange Muffins(Adapted from CL)

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 cup raw sugar, reserving 1 tablespoon to top the muffins
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh cranberries
1/3 cup chopped toasted walnuts

Preheat oven to 400°.

In a large bowl, whisk together the flours, sugar, baking powder, salt, and baking soda. Make a well in the center of the flour mixture.

Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts.

Gently spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with reserved raw sugar. Bake at 400° for 12-15 minutes or until the muffins spring back when touched lightly in center. Carefully remove each muffin and place on a wire rack to cool.