Preheat oven to 425°F (400F for convection oven). Prepare a baking tray with 12 muffin cups with either paper liners or non-stick cooking spray.

In a large bowl, whisk together flour, baking powder and salt to aerate. Set aside.

In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, lemon juice, orange juice, vanilla extract, and lemon zest.

Pour egg mixture on top of flour mixture, stir to incorporate. Mix until just combined, be careful not to over mix or muffins may become gummy.

In a small bowl, add 1 tablespoon flour to the fresh/frozen cranberries. Stir to coat cranberries with flour. Fold cranberries into muffin mixture.

Divide the batter into the 12 prepared muffin cups. Decorate with a few additional cranberries and coarse sugar on top.

Bake at 425°F (400F convection oven) for 8 minutes, then reduce the oven temp to 375°F(350F convection oven) and bake for another 20-30 minutes or until a toothpick inserted into the centre comes out with a few crumbs attached. I recommend 20 minutes at 375F, check the muffins – if not done, put them in for an additional 5 minutes at a time, checking after each.

Cool for 5-10 minutes in muffin tins then let cool completely on wire rack.

Enjoy!