Title: Best Cranberry Muffins
Categories: Dorcas, Breads
Yield: 12 Servings

1/4 c Butter
1 1/2 c Unsifted flour
2 ts Baking powder
1/2 ts Salt
1/2 c Sugar
1 lg Egg
1/2 c Milk
1 c Fresh cranberries
2 tb Sugar
1/4 ts Cinnamon

Stir flour to aerate. Mix the 2 tablespoons sugar with cinnamon. Coarsely
chop cranberries with knife.

Generously butter a 12 cup muffin pan.

In a small saucepan or skillet, melt butter; set aside to cool.

In a medium mixing bowl, with a fork, thoroughly stir together the flour,
baking powder, salt and sugar.

In a small mixing bowl beat egg enough to combine yolk and white; beat in
milk and melted butter. Add to flour mixture; stir quickly and lightly
just until flour is almost dampened. Add cranberries; lightly stir in; do
not beat.

Using a large metal spoon, spoon batter into prepared muffin-pan cups,
filling each slightly more than half full. Sprinkle 1/2 teaspoon
cinnamon-sugar over batter in each cup.

Bake in a preheated 375~ oven until golden brown and a cake tester
inserted in the center comes out clean - 20 to 25 minutes.

If muffins are to be held 10 to 15 minutes before serving, tip them in the
pan to prevent steaming and keep in a warm oven. To reheat cold muffins,
place them in a covered pan or a closed paper bag in a preheated 350~ oven
for 10 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini