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1
Preheat the oven to 375 and line a 6-cup muffin pan with paper liners.
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2
Whisk together the flours, baking powder, baking soda and salt.
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3
In a small saucepan over medium heat, add the fresh cranberries, sugar and orange juice.
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4
Simmer the cranberries for about 8 minutes until the berries pop and the liquid reduces down significantly.
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5
Take off the heat, grate in the lemon zest, and set aside.
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6
In a large bowl, using an electric mixer, beat the butter and sugar on high until light and fluffy.
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7
While mixing, scrape down the sides of the bowl with a spatula every so often, about 5 minutes.
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8
Once butter is pale in color, beat in the eggs one at a time.
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9
Add the vanilla extract and yogurt until combined.
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10
With the mixer on low, gently add the dry ingredients until incorporated.
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11
Gently fold in one cup of the cranberries until evenly distributed throughout.
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12
Spoon the muffin batter into the paper cups, then scatter the tops with a little Demerara sugar.
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13
Bake for 20 minutes, until a cake tester inserted in the center comes out clean.
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14
Let the muffins cool briefly in the pan, and then place them on a cooling rack.
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15
To serve, spoon a little of the remaining cranberry relish over each muffin.
