Lemon Cranberry Whole Wheat Muffins

I had some greek yogurt that I needed to use up, so I came up with this recipe for a healthy muffin which I'm always on the search for. It turned out great for breakfast, nice and light with lots of flavour.

• Ready In: 26 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup whole wheat flour
• 1⁄4 cup  unbleached cane sugar
• 1  teaspoon baking soda
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  cup  Greek yogurt
• 1  egg, beaten
• 1  tablespoon  oil
• 1  teaspoon vanilla
• 1  lemon, juice and zest
• 1⁄2 cup  orange juice
• 1⁄4 cup milk
• 1 1⁄2 cups fresh cranberries, cut in half

Directions

1. Preheat oven to 400.
2. Mix together dry ingredients.
3. In another bowl, mix together wet ingredients.
4. Add wet to dry, mix until just combined.
5. Fold in cranberries.
6. Grease 12 muffin tins.
7. Spoon in batter and bake for 16-18 minutes.