1 cup dried cranberries
1/4 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
Preheat the oven to 375 degrees F.
Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes.