Cranberry Walnut Muffins

Preheat oven to 375ºF. Line 18 muffin cups.

Place fresh cranberries in a food processor fitted with a steel blade. Pulse until chopped.

In a large bowl, sift together flours, baking powder, baking soda, salt, cinnamon, and ginger. Make a well in the center and add milk, eggs, and melted butter. Stir quickly just to combine. Add chopped fresh and dried cranberries, walnuts, and both sugars. Stir just to distribute the fruit, nuts, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.