Whisk together both flours, sugar, salt and baking soda in a large bowl, make a well in the mixture and set aside.  Preheat the oven to 400 and grease 2 muffin tins – this recipe makes about 16 muffins, but if you’re fine with smaller snack-size muffins you could for sure stretch the batter to 24.

Place the cranberries, egg, oil, orange juice and zest in your food processors and pulse until the cranberries are chopped and all is well combined.  Scrape it all into the dry mixture and using a sturdy spatula, mix by folding until the flour is no longer visible.  Spoon the batter evenly into the 16 (or more)  muffin cups, sprinkle each with some raw sugar if you’d like, and bake for about 20 minutes until the muffin top edges are golden and the middles of each are springy to the touch.  Allow them to cool in the pan for about 10 minutes before turning them out onto a rack to cool completely.