Cranberry Orange Muffins

Cranberry Orange Muffins 1/2 cup melted butter 1 cup brown sugar 2 eggs 2 teaspoons vanilla 1/4 cup whole milk 1 cup orange juice 1 1/4 cups flour 1 cup whole wheat flour 1 tablespoon orange zest 1 tablespoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup thawed and well drained frozen cranberries or 1 cup fresh cranberries Set oven to 400°F. Line muffin cups with paper baking cups. In a bowl, blend together melted butter and brown sugar using a wooden spoon. Whisk in eggs, one at a time. stir in vanilla, milk and orange juice. In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt. Make a well in the dry ingredients, and pour in orange juice/milk mixture. Blend JUST until combined. Gently stir in cranberries. Divide batter between prepared muffin tins. Bake for 22-25 minutes, or until muffins test done. Turn out on a cooling rack. Note: These muffins freeze beautifully.