Preheat your oven to 425℉.
Combine the dried cranberries and the orange juice and set aside to allow the cranberries to hydrate.
Whisk together the flour, baking powder, baking soda, salt and pecans. Set aside.
In a large bowl massage together with your fingers the orange zest and granulated sugar.
Add the butter, oil and egg and whisk together until smooth
Add the cranberries with all the orange juice and the Farmland Fresh Dairies Buttermilk. Whisk to combine.
Add the dry ingredients to wet ingredients, and using a rubber spatula, mix until just combined.
Divide the dough evenly between 6 standard size muffin cups. Don't worry if the batter comes slightly over the tops. This will give you nicely domed tops.
Place the muffins in the oven and immediately reduce the temperature to 375℉ and bake for 19-20 minutes or when the top springs back when lightly pressed.
Allow to cool about five minutes in the pan.
Remove the muffins from the pan and place on a rack to cool completely.