Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper muffin cups and spray lightly with nonstick cooking spray.
In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In a separate small bowl, lightly beat egg and add oil, orange juice and zest; blend well. Stir wet ingredients into dry ingredients, just until moist; do not to over-mix. Fold in chopped cranberries. Evenly divide batter between muffin cups.
Bake for 25 minutes, until muffins are golden and a toothpick inserted into a muffin comes out clean.
To prepare glaze, mix all ingredients in a medium bowl. If you prefer a thinner glaze, add more milk. Dip tops of cooled muffins into glaze and set on a wire rack.
Store muffins in an re-sealable container at room temperature or in your refrigerator.
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