Leftover Cranberry Sauce Muffins

1 cup sugar
1 egg, beaten
2 cups flour
2 teaspoons baking powder
1 cup milk
1/4 cup melted butter
2 1/2 teaspoons vanilla
3/4 cup leftover cranberry sauce
1 orange zested and juiced

Combine sugar and egg, beat well. Combine flour and baking powder. Add to sugar mixture, alternately with the milk, beginning and ending with the flour mixture, beating well after each addition. Stir in butter and vanilla. Fold in cranberries orange zest, and orange juice. Spoon into greased muffin pans, filling 2/3 full. Bake at 375°F for 15-20 minutes.