orange cranberry muffins

sometimes i want a muffin for breakfast. a plain old, nothing too crazy muffin. but i've had my fair share of bland muffin recipes. so i substituted half the white sugar for brown and doubled the suggested amount of cranberries and tripled the orange zest. they're perfectly flavorful.

what? you don't like cranberries or oranges? just remove them and add whatever you'd like - cinnamon, nuts, blueberries, anything else you can think of.

and yes, i used up the last of my valentine's day and easter cupcake papers.

i'm on the lookout for a good pistachio muffin recipe. i've looked online - there are a lot of variations out there, but none of them are really grabbing me. recommendations?

cranberry orange muffins
adapted from joy of cooking

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup dried cranberries
zest from one navel orange
2 eggs
1 cup milk or cream
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla
1/4 cup melted butter

1. preheat the oven to 400F and line a muffin pan with paper liners.
2. sift the flour, baking powder, and salt. mix in the cranberries and zest and evenly coat with the flour mixture.
3. in a separate bowl, mix the eggs, milk/cream, sugars, butter, and vanilla.
4. make a well in the flour mixture and add the wet mixture. mix just until combined.
5. divide batter between 12 muffins and bake for 18 minutes or until a toothpick comes out clean.
6. let cool in the pan for ~10 minutes, remove, and serve warm or cool completely before storing in an airtight container.