Preheat oven to 400?F.

Grease a standard 12-cup muffin pan with cooking spray, or line with paper baking cups. Set aside.

Combine flour, corn meal, sugar, baking powder and salt in a large bowl.

In a medium bowl, whisk together the milk, oil and eggs.

Add milk mixture to flour mixture and stir just until flour is moistened.

Stir in cranberries and orange zest. Batter will be thick.

Divide batter evenly into prepared muffin pan.

Bake 15 to 18 minutes or until muffins are golden brown and toothpick inserted in center comes out clean.

Transfer muffins to a wire rack to cool.

Serve.