1cupdriedfresh or frozen (thawing not necessary) cranberries
Preheat oven to 375 degrees F. Prepare 3 12-cup muffin pans by lining with paper muffin cups, greasing well or spraying with nonstick spray.
In a large bowl, stir together all the wet ingredients until well combined. Set aside.
In a separate bowl, whisk together all dry ingredients. Using a wooden spoon, dig a well in the centre of the dry ingredients, and pour in the wet ingredients. Use a light hand to incorporate the wet into the dry, stirring only until almost combined, with floury streaks and dry pockets remaining. Gently fold in the mix-ins; by this time the floury streaks should be gone.
Spoon batter into prepared muffin cups, filling about 3/4 full. Bake 20-25 minutes, until tops spring back when lightly pressed.