Ginger Cranberry Orange Muffins

These are hearty and not too sweet. The orange zest really adds a bright dimension and the brown sugar makes the tops nice and crispy. You could add some chopped nuts if you like.

1 & 1/2 cup all purpose flour

1/2 cup whole wheat pastry flour

1/2 cup packed brown sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tbsp cornstarch

zest from one medium orange

1/2 cup dried cranberries (plump in hot water)

1 cup vanilla soy milk

Juice from zested orange

2 tsp lemon juice

1 tsp powdered ginger

1/3 cup safflower oil

Line muffin tin with paper cups, heat oven to 400 degrees. In large bowl mix dry ingredients including brown sugar and orange zest. Mix with large whisk or flour sifter to blend evenly and get some lightness in the flour. This will make tender muffins. Make sure all the clumps of brown sugar are incorporated. In smaller bowl mix remaining wet ingredients and whisk until slightly frothy and the oil has emulsified. Pour wet into dry and mix until just combined. The batter will be lumpy, fold in cranberries. Fill muffin liners just about to the top. Use all your batter to get them nice and full. Bake for 15-17 minutes or until toothpick comes out clean and tops are nice and brown. Cool five minutes then transfer muffins (they should just pop out) onto cooling rack. Delicious with a little Earth Balance.