Combine flours, sugar, baking power, baking soda, and cinnamon in a large glass or ceramic mixing bowl. Mix well to combine. Add cranberries; mix well.

Cut unpeeled orange into 4 pieces. Place the cut orange into a food processor, including peel. Add ginger root. Pulse several times and continue processing until the orange is finely chopped. You may need to scrape down the sides to ensure there are no large pieces of peel.

Add yoghurt, egg, and canola oil into food processor. Pulse a few times untill well combined.

Pour wet ingredients into the dry ingredients and mix just to incorporate. Do not over mix.

Pour about 1/3 cup batter into each of 12 wells of greased non-stick muffin tins. Bake at 375°F for 15 minutes or until slightly golden and tops spring back when pressed.

While warm, press tops into a small bowl filled with decorative sugar, if desired.

Makes 12 muffins.

**This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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