1 1/2cupchopped fresh or frozen cranberriesif using frozen, do not thaw. Stir into batter frozen.
Preheat oven to 350 degrees F. Line a muffin pan with paper liners. Set pan aside.
In a mixing bowl whisk the dry ingredients together well. Mix in the wet ingredients, except cranberries until batter is smooth using a mixer. Do not over beat. Fold in fruit. Fill muffin tins 3/4 full with batter.
Bake for 20 – 25 minutes at 350 until muffins are done, using a toothpick or thin sharp knife to see if batter is baked through. Cool muffins on a wire rack.
Freezing Directions: Cool muffins completely. Put into a gallon-size freezer bag. Remove as mush air as possible, label and freeze.
To serve: Thaw. Eat at room temperature or warm slightly.