Cranberry-Citrus Muffins

3/4 cup dried cranberries
1 3/4 cups whole wheat pastry or cake flour
2 3/4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
Zest of 1 orange
Zest of 1 lemon
1 large egg, lightly beaten
3/4 cup 1% low-fat milk
1/3 cup vegetable oil
2 tablespoons turbinado sugar

Preheat oven to 400 degees.

Place cranberries in a small microwave-safe bowl. Cover with water; microwave on HIGH 2 minutes and let stand.

Combine flour and next 5 ingredients (through lemon zest) in a large bowl; make a well in center of mixture. Combine egg, milk and oil; add to dry ingredients and stir just until moistened. Drain cranberries and fold into batter.

Coat 9 muffin tins with cooking spray; spoon batter evenly among muffin tins. Sprinkle evenly with turbinado sugar. Bake at 400 degrees for 15 minutes or until golden. Yield: 9 muffins.