Cranberry-Orange-Ginger Muffins

The Spouse went for a run this morning so I thought I'd make a nice breakfast for when he got back. I pulled up this recipe and thought "Perfect!"

Except I only had 1 cup white flour, no orange to zest, no walnuts and no cooking spray. Clearly I need to go to the store today.

So, what follows is a slightly modified, perhaps healthier(?) version of what I started with.

Cranberry-Orange-Ginger Muffins

1 cup unbleached white flour
1 cup whole wheat flour
1 cup sugar, divided
1 1/2 tsp baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1/4 cup canola oil
1 large egg, lightly beaten
1/2 tsp freshly grated ginger
2 cups coarsely chopped fresh cranberries, drained, juice reserved
1/3 cup chopped pecans, toasted
1 tbsp butter for greasing

Preheat oven to 400°.

Lightly spoon flour into measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.

Combine orange juice, reserved cranberry juice, oil, egg and ginger in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts.

Lightly grease muffin tin with butter; spoon in the batter. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Carefully remove each muffin; place on a wire rack.