Recipe - Best Cranberry Muffins

One fourth cup Butter
1 One half cup Unsifted flour
2 teaspoon Baking powder
One half teaspoon Salt
One half cup Sugar
1 lg Egg
One half cup Milk
1 cup Fresh cranberries
2 tablespoon Sugar
One fourth teaspoon 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 muffinpan cups,
filling each slightly more than half full. Sprinkle One half teaspoon
cinnamonsugar 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