Cranberry Muffins
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INGREDIENTS 1/4 cup butter
1-1/2 cups all-purpose flour, unsifted
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 large egg
1/2 cup milk
1 cup fresh cranberries
2 tablespoons sugar
1/4 teaspoon cinnamonPreheat oven to 375 degrees.
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 the preheated 325 degres oven until golden brown and a cake tester inserted in center comes out clean, about 20 to 25 minutes.
NOTE - If muffins are to be held 10 to 15 minutes, 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 degree oven for about 10 minutes.