Blueberry-Cranberry Orange Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup butter melted
• 0.3 cup blueberries dried
• 0.3 cup cranberries dried
• 1 large eggs lightly beaten
• 2 cups flour all-purpose
• 1.3 cups buttermilk low-fat
• 2 teaspoons orange rind grated
• 0.3 teaspoon salt 
• 0.7 cup sugar 
• 1 tablespoon sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 4 ingredients (flour through salt) in a large bowl; make a well in center of mixture.
4. Combine buttermilk and next 6 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray, and sprinkle evenly with 1 tablespoon sugar.
5. Bake at 400 for 18 minutes or until lightly browned.
6. Remove muffins from pans; cool on a wire rack.