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Crunchy-Top Cranberry Muffins

baking

2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom or cinnamon
1/2 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
2 eggs
1 1/2 cups whole cranberries
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1/4 cup granulated sugar
1 tablespoon grated orange rind

In large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cardamom. In separate bowl, whisk together yogurt, orange juice, oil and eggs; pour over flour mixture. Sprinkle with cranberries. Stir just until dry ingredients are moistened. Spoon batter into greased or paper-lined muffin cups, filling three quarters full. TOPPING: Combine sugar with orange rind; sprinkle 1 teaspoon over batter in each cup. (Make-ahead: Cover with plastic wrap and - Freeze for up to 2 days.) Bake in centre of 400°F oven for 25 to 30 minutes or until tops are firm to the touch.

Contributor: Canadian Living - December, 1999

Yield: 12 muffins

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