3/4 cup milk (I used 1/2 coffee rich 1/2 water)
1/4 cup veg. oil
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup halved cranberries
Beat milk, oil & egg in large bowl with fork (add 1 tablespoon orange peel if desired). Stir in flour, sugar, baking powder & salt all at once just until flour is moistened (batter will be lumpy). Fold in cranberries. Divide evenly among muffin cups.
Bake 20-25 minutes or until golden brown. Let stand 5 minutes in pan, then loosen with knife if necessary and remove from pan.
1/2 cup powdered sugar
3-5 teaspoons orange juice
Whisk together. Add more sugar if too runny, and juice if too solid. Drizzle over muffins with spoon. Serve warm or cool.