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.