Preheat the oven to 350 degrees.

Prepare the cranberries by cutting each fresh berry in half. One bag of fresh cranberries had enough fruit for 2 recipes of muffins, so I use ½ of the bag in this recipe, then chop and freeze the rest of the cranberries for another day.

In a medium bowl, combine the flour, sugar, baking powder and salt. I like 1 cup of all-purpose flour and 1 cup of whole wheat flour.

Next, add the liquid ingredients - the vegetable oil, milk and eggs. Stir until all the flour is incorporated, resulting in a thick batter.

Add the cranberries and stir until they are evenly distributed.

Line 12-15 muffin cups with paper muffin liners, or generously grease them instead.

Distribute the batter into the cups. You can sprinkle the tops with additional sugar, if desired.

Bake for 25-30 minutes.