Picnic, Hike, Good Belly and Cranberry Fest

Good Evening!

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1 1/2 cup whole wheat pastry flour1 cup all-purpose flour1 1/2 tsp baking powder1/2 tsp baking soda1/4 tsp salt1 tsp cinnamon
2 large eggs1 cup nonfat buttermilk2/3 cup brown sugar2 tablespoons unsalted butter, melted2 tablespoons canola oil1 teaspoon vanilla extract1 teaspoon freshly grated orange zest2 cups chopped cranberries, fresh (chopped in a food processor)
1/4 cup of sliced almonds for garnish
PreparationPreheat oven to 400°F for muffins.Coat pan with cooking spray.Prepare Dry Ingredients in bowl- first 6 ingredients
Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add orange zest and cranberries. Stir just to combine; do not overmix. Transfer batter to the prepared pan. Top with sliced almonds, if desired.Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins. Let cool in the pan for 15 minutes, then turn out onto a wire rack.