For frosting, take whipping cream, orange marmalade and essence in a mixing bowl. Using an electric whisker, whisk it to stiff peaks.
Fill the cream into a piping bag with your choice of nozzle and keep it into refrigerator.
Keep your oven for preheating at 180 °C.
In a large mixing bowl, add condensed milk, orange zest, essence and orange juice. Using a spatula or whisker, mix your ingredients.
Using a sifter, sieve whole wheat flour, baking powder, baking soda and salt together.
Gently fold the dry ingredients into wet ingredients using cut and fold method.
Once you get smooth batter, add cranberries to it and mix.
Take a muffin tray and line it with muffin liners. Pour the batter into these muffin molds. Fill each liner up to half.
Keep it inside the preheated oven for baking at 180 °C approx. 20 minutes or until it passes the toothpick test.
Once baked take the muffin tray out from the oven and transfer the muffins on a cooling rack. Let them cool down.
Once the muffins are completely cool down, take out the whipped cream from refrigerator and frost the muffins with it.
Get ready to get indulge with your Orange cranberry muffins made without oil/butter.