Sift first 3 ingredients into a large bowl, then stir in sugar.

Place the cranberries (toss with a tiny bit of flour, which will stop them from falling to the bottom of the pan) with the grated orange peel in a small bowl, and set aside.

Combine the eggs, oil, yogurt, and buttermilk and whisk.

Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is completely cleared).

Add the cranberries and orange peel, and continue to fold the mixture until just combined.

Do not over stir muffins or they will not be light in texture.

Place the mixture into the muffin cups or mini-loaf pans, or one large loaf tin

Bake for 15 to 20 minutes or until muffins are golden brown (if making one loaf, bake for about 50 to 55 minutes) and a skewer comes out clean when inserted in the center.

Allow to cool or make in advance and serve the next day