Orange, Lemon and Cranberry Muffins (No Eggs!)

I just finished making a batch of these muffins, and wow does my house smell good! These muffins are easy to make, moist and delish. For my daughter, Natalie, I hit the top with a bit of whipped cream for fun. Enjoy!

1 cup all purpose flour
1 cup cake flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh orange juice
1/2 cup canola oil
Juice of one small lemon
2 teaspoons pure vanilla extract
1 cup dried cranberries - plump up the cranberries by cooking in some orange juice on low heat for 10-15 mins. Then drain and set aside.

Preheat oven to 375 F. Lightly grease a muffin tin (I use butter for this).
In a large mixing bowl, mix together flour, sugar, baking powder, baking soda and salt. Make a well in the center and add canola oil, orange juice, lemon juice and vanilla. Mix with a spoon just until all wet ingredients are moistened (don't overmix). Gently fold in the cranberries.
Fill muffin tins 3/4 full and bake for 18 to 20 minutes (if using regular sized muffin tin) checking often to make sure they aren't overcooked. Check with a toothpick - when toothpick is inserted and comes out clean, the muffins are done.