In a colander, wash and pick through the cranberries. Combine the cereal, flour, sugar, baking soda, and salt in a large bowl. In a separate bowl, whisk the eggs with the buttermilk, oil, and orange oil or rind.

Add the cranberry-egg mixture to the cereal-flour mixture and stir to moisten. Fill greased or paper-lined muffin tins two-thirds full and bake in a preheated 450˚F oven until a toothpick inserted in the center comes out clean, about 20 minutes. (The batter will keep in the refrigerator for two or three days.)

NOTE: Boyajian’s Pure Orange Oil, available at Williams Sonoma, is recommended by the inn, but the grated rind of ½ orange may be substituted. Use only the orange part, however, not the bitter pith. Use canola oil spray to grease the muffin tins, whose cups should have a 5-ounce capacity, and scoop up the mixture with a 3-ounce ice-cream scoop so the muffins will be uniform in size. Bake them for 25 minutes.