For the Muffins

• Preheat the oven to 350°F. Line a muffin pan(s) with 12 paper liners
• In a large mixing bowl, cream butter on medium speed.
• Add sugar to creamed butter and beat about 5 minutes.
• Add eggs, one at a time, beating after each addition.
• In small bowl, combine flours, baking powder, baking soda, salt and cinnamon.
• Add dry ingredients to butter mixture alternatively with milk.
• Add yogurt and orange juice until incorporated and dry ingredients are moist.
• Mix together chopped cranberries* and orange zest. Gently fold mixture into batter.
• Divide the batter among the muffin cups, filling them most of the way.
• Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 20-25 minutes.  Let the muffins cool 5 minutes in the pan, then remove to a rack.
• While muffins are cooling, whisk together powdered sugar and orange juice until well combined. Spread glaze evenly over muffins using a spoon or dip muffin tops into glaze.   *Store fresh cranberries in the freezer. Use a food processor to quickly chop frozen cranberries.
• Love these muffins? Why don't you give these Healthy Banana Oatmeal Muffins a shot? Or do you want to instill a love of cooking in your kiddos? We've got tips and recipes from our registered dietitian to help!