Cranberry Orange Walnut Muffins

More muffins! This one was originally a quick bread recipe, but I tend to make all my quick breads into muffins, so, muffins they are. This recipe was originally from the King Arthur Flour book, with a couple tweaks by yours truly. This muffin ranks as number 2 in my favorite muffins list, after the carrot-spice muffin. Its an absolutely fantastic flavor, especially after you let it sit for a couple of hours and the flavors really come together.

2C flour
1/2C sugar
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1C cranberries*
1C walnuts
Grated rind of one orange
juice of one orange
2 tbs yogurt
boiling water to make 1C
1 beaten egg

*The original recipe called for raw cranberries and a whole cup of sugar, but I used dried cranberries (craisins) which have added sugar, and reduced the sugar.

Preheat oven to 325. Combine the dry ingredients, then add the walnuts and cranberries and orange zest. Squeeze the orange juice into a one-cup measure. Add the yogurt and then fill the rest of the cup with boiling water. Add this mixture to the beaten egg.

Stir the liquids into the dry ingredients. Pour into a greased muffin pan and cook until its done (~15-20 min).

Edit 12/8/07: I tried them with the full cup of sugar and raw cranberries chopped in half, and the result is even better. So tart, yet so sweet, just delicious!