Glaze: 1 cup powdered sugar, 1 tsp fresh grated orange zest, 3-4 tsp water to form glaze.
Preheat oven to 375ºF. Standard 12 muffin pan, greased.
In a bowl, blend dry ingredients together, then add the dried cranberries and set aside.
In a medium sized mixing bowl, beat eggs on low for 30 seconds. Add milk, oil, vanilla and orange zest; mix well.
Pour dry ingredients into egg mixture and mix with a large spoon until just blended. Divide batter evenly between the muffin cups.
Bake at 375ºF for 20-22 min. or until a toothpick inserted comes out clean. Cool muffins in the pan for 5 min. In a small bowl, mix up the glaze using a spoon. Remove muffins from the pan and place them on a wire rack to cool. Glaze muffins with a heaping tsp of glaze and serve muffins warm.