Cranberry Muffins

Every year during cranberry season I stock up. I always have a few bags of cranberries in my freezer because I don't think they should be a season ingredient - they're just too good! My favorite is cranberry orange muffins, recipe from CooksIllustrated.com. These were another option for my SGR-ers :-)

Ingredients:
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons softened unsalted butter
1 cup sugar
1 teaspoon grated orange zest
2 large eggs
1.5 cups plain or vanilla yogurt
1.5 cups chopped cranberries
3/4 cups chopped walnuts

Preheat oven to 375 degrees. Mix first four ingredients in a bowl and set aside. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy(around 2 minutes). Add orange zest. Add eggs, one at a time, beating well after each addition. Beat in half of the dry ingredients (start the mixer slowly so you don't get a flour bath). Beat in the yogurt. Beat in remaining dry ingredients until incorporated. Fold cranberries and walnuts into finished batter. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.