Coffee shop Cranberry Orange Muffins

2 cups (250g) flour (plus 1 T. for the cranberries)
2 tsp baking powder
1/2 tsp baking soda
1/3 cup (67g) sugar
1/2 cup (100ml) light olive oil or sunflower oil
2 eggs
1 cup (225ml) greek yogurt (I used one small carton of Ciobani Orange Cream greek yogurt making up the difference in extra buttermilk)
2 Tbsp buttermilk
2 cups (300g) fresh or frozen cranberries (cut into quarters)
grated rind of one orange
extra sugar

Start by cutting twelve 5 x 5 inch pieces of parchment paper. Find a cup/glass that will fit into the bottom of the depressions in a muffin pan. Turn the cup upside down and place a parchment square over the bottom of the cup. Crimp the parchment in the same direction on all four sides and press into the muffin pan to form a tulip muffin wrapper.

Preheat oven to 350F.

Sift the flour, baking powder and soad together into a large bowl, then stir in sugar.

Place the cranberries (toss with a tiny bit of flour) with the grated orange peel in a small bowl, and set aside.

In a large measuring cup combine the eggs, oil, yogurt and buttermilk and whisk to combine. Stir the yogurt mixture into the dry ingredients, just until barely combined (DO NOT mix till the flour is completely combined).

Add the cranberries and orange peel, and continue to fold the mixture until just combined. Do not over stir muffins or they will not be light in texture.

Place the parchment tulips in the muffin pan, and using a large cookie scoop (ice cream scoop), fill the 12 muffins then sprinkle with sugar.

Bake for about 20 minutes or until muffins are golden brown.