Cranberry Orange Muffins

Cranberry Orange Muffins (makes 12 muffins) 1 C. dried "baking" cranberries hot tap water 2 C. self rising flour 1 C. sugar zest of a medium size orange 2 large eggs, beaten the juice from the zested orange 1 C. milk 1 tsp. vanilla extract Put the cranberries in a bowl and cover them with the hot water, let them sit for 10 minutes and drain well. Meanwhile, combine the flour, sugar and orange zest. Stir in the eggs, juice, milk and vanilla. Once combined well stir in the drained cranberries. Divide the batter amongst a 12 cup muffin tin that is sprayed with cooking spray. Bake in a 375 degree oven for 22-25 minutes, until lightly golden on top. NOTE: If you use cupcake liners, no need to spray the pan.