Make cranberry orange muffins by simmering dried cranberries in orange juice, then adding them to a batter made with orange zest, sugar, eggs, flour and milk. Top with muffins with sugar before cooking.
To make cranberry orange muffins, combine 1 cup of dried cranberries with 1/4 cup of fresh orange juice and bring to a simmer. Remove the berries from the heat and drain off any excess liquid after the berries cool. In a separate bowl, sift 2 cups of unbleached all-purpose flour, 2 teaspoons of baking powder and 1/4 teaspoon of salt. In a mixer, cream 1/2 cup of unsalted, softened butter, 1 teaspoon of grated orange zest and 2/3 cup of granulated sugar for about two minutes, or until fluffy.
Scrape the side of the mixing bowl, and then add 2 large eggs, one at a time. Beat the mixture well after adding each egg, and then remove the bowl from the mixer. Fold in the flour mixture in three parts, alternating twice with 1/4 cup of milk.
Fold the cranberries into the mixture and divide the batter evenly into a lightly buttered 12-muffin tin. Sprinkle each muffin with sugar and bake for about 25 minutes, or until golden brown. Cool the muffins on a rack prior to serving.