Pre heat oven to 375 F convection or 400 F standard. Spray a 12 cup muffin pan with spray oil. Set aside.

Pick over fresh cranberries, and place in bowl. Add flour and shake to coat. Add brown sugar and shake to coat. Set aside.

Cream butter and sugar with mixer or whisk. Beat eggs, and add into butter and sugar. Mix flour with salt and baking powder in a separate bowl with whisk.

Add flour mixture, eggs and milk to the butter sugar mixture and gently blend, just until mixed. Do not over mix.

Set aside about a 1/2 cup of the cranberries for the top, and fold in cranberries just until mixed.

Using an ice cream scoop, scoop mixture into oiled muffin pan. Top with the additional cranberries, and sprinkle with turbinado sugar.

Bake for 15-20 minutes, turning half way.

While muffins are baking, juice the oranges, and mix with enough powder sugar to make a thin glaze. Add a bit more orange zest to the glaze.

Check muffins for doneness when toothpick comes out clean. Allow to cool for about 5 minutes, then drizzle the glaze on while still warm.