Cape Cod Cranberry Orange Muffins

I decided to make orange cranberry muffins to bring in a picnic basket to the shore over the weekend, and created this recipe for a healthier breakfast treat:

Ingredients
1 cup dried cranberries
3 oranges, zest and juice
2/3 cups light brown sugar
1/2 cup Earth Balance butter
2 eggs (applesauce snack-sized cup as vegan substitute)
1/4 tsp. almond extract
3/4 cups flour (can use almond flour as substitute)
1 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1/4 cup 2% milk (soy or almond milk as substitute)
1/2 container orange yogurt (I used Yoplait orange creme mousse for a light and fluffy tang)
Few tbsp. turbinado sugar

Method
1.) Place dried cranberries in a small saucepan on low heat with a few tbsp. water, the juice of one orange, and a few tbsp. brown sugar. Stir with a wooden spoon, allowing the cranberries to soak. Preheat oven to 375 degrees and grease muffin tin.
2.) Zest the oranges, while allowing butter and eggs to come to room temperature. Cream butter and sugar and add the orange zest of all three oranges, the juice of another orange, and then the eggs and extract.
3.) Alternate between adding dry ingredients and milk and yogurt, scraping sides of the bowl with a spatula but not overmixing.
4.) Remove plumped cranberries from heat and fold into batter, reserving their soaking liquid. Add the juice of the last orange. Pour into muffin tin and top with turbinado sugar and any remaining orange zest.
5.) Bake for 25 minutes or until toothpick comes clean. Cool and enjoy!