Adapted from epicurious.
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 or 2 eggs
1/2 cup granulated sugar
1 teaspoon orange or lemon zest (optional)
1 teaspoon orange or lemon extract (optional)
1 cup plain or citrus flavoured yogurt, buttermilk or milk with 1 tsp vinegar added
1/4 cup canola oil
1 cup cranberries, fresh or frozen (thawed) and halved
1/2 cup pecans, coarsely chopped
1/4 cup raisins (optional)
Mix dry ingredients in a large bowl. Beat eggs, sugar, oil, milk and flavouring in a second bowl. Add dry ingredients into the wet, add the cranberries and nuts. Blend and don’t over-beat. Fill 12 muffins cups. Bake at 400F 20 to 22 minutes until golden brown and well risen and a cake tester inserted in the center comes out clean.