Preheat the oven to 400F and line an 18 cup muffin tin with a silicone liner or spray it generously.
In a large bowl combine the flour, sugar, baking soda and salt and mix well.
Add the milk, egg, oil and vanilla extract. Mix it well with a wire whisk. The batter will be thick.
Add the cranberry sauce and gently fold it in.
Divide the batter among 18 muffin cups, filling it about ¾ of the cup.
Sprinkle the chopped dried cranberries on top of each muffin (optional)
Bake at 400F for 20 minutes till the top is golden and a toothpick inserted in the middle comes out clean.
Let it cool in the pan doe 10 minutes and then finish cooling on wire rack.
Tastes best when served warm with butter or more cranberry sauce.
Store the leftovers in the airtight container on the counter for 3 to 4 days, in the fridge for up to 15 days and in the freezer for about 1 to 2 months.