Preheat the oven to 350°F. Spray a muffin pan generously with cooking spray.

In a large bowl, combine the flour, salt, baking powder, and orange zest together.

In another medium size bowl, whisk together the vegetable oil, milk, orange juice, eggs, granulated sugar, brown sugar and vanilla extract.

Pour the wet ingredients into the bowl with the flour mixture and mix using a spatula until well incorporated. Do not overmix.

Toss the cranberries with a teaspoon of flour then gently fold them into the batter.

Fill the muffin cups with the muffin mixture. I find this easier using an ice cream scoop; this way each muffin cup gets the same amount of batter.

If you like, you can top each muffin with a couple more cranberries and sprinkle with some brown sugar.

Transfer the muffin pan to the oven and bake for 20–25 minutes or until muffins are golden.

Let them cool for 5 minutes in the muffin pan, then transfer them to a wire rack to finish cooling.