cranberry cornmeal muffins

1 cup GF all-purpose  baking mix flour
1 cup fresh or frozen cranberries
1 cup cornmeal
2/3 cup sugar
1 T. baking powder
1/2 tsp. baking soda
pinch of salt
3/4 cup plain greek yogurt
1/2 cup milk
1/2 cup oil
1 egg


Preheat oven to 400 degrees F. Line 12 muffin cups with liners. In a mixing bowl, combine the dry ingredients and cranberries and mix. In a separate bowl, combine the wet ingredients. Pour wet batter into the dry mixture and stir until combined. Scoop into greased muffin liners and bake for 20 minutes until golden brown.