No Nut Cranberry Muffins

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Cool fall mornings are the perfect time for these muffins, and you won't even miss the nuts that are in traditional cranberry baked goods.  Cranberries are abundant in the supermarket this time of year and freeze well to use in baked goods during the winter.

Ingredients

2 c flour

½ c sugar

½ tsp salt

2 tsp baking powder

2 tbs wheat germ

¾ c milk

¼ c canola oil

1/3  c orange juice

¼ c soy vanilla yogurt

2 tbs orange zest

1 c chopped cranberries

Grease muffin cups with shortening and preheat the oven to 350 degrees.  Combine the dry ingredients in a large bowl and stir together until blended.  Make a well in the center and add the wet ingredients and the orange zest.  Stir until just blended, the batter will be lumpy but don't over-mix.  It will make the muffins too chewy. Stir in the cranberries.  Spoon into muffin cups and bake for 20 to 22 minutes.  

You can also make a loaf of bread by baking for 35 to 40 minutes in a greased loaf pan.