Preheat oven to 350F
Line muffin baking pan with non-stick muffin liners
Set aside 1 cup ofcranberries
Coarsely chop (or cut in half) the rest of the cranberries (1 cup)
Mix wet ingredients with a blender.
Add dry ingredients to the wet ingredients, blend well and then add the coarsely chopped cranberries.
Spoon the batter into 12 paper-lined muffin cups, filling 3/4 full with batter.
Use the remaining 1 cup of cranberries to top the muffins, gently pushing a few cranberries half-way, so they are visible on top of each muffin.
Bake 20-24 minutes, or until golden brown.
Remove from pans and let cool on a drying rack.