2 c Cranberries picked over and coarsely chopped
1 1/4 c Sugar
1/2 ts Grated nutmeg
2 c Unbleached white flour
1 tb Baking powder
1/2 ts Salt
1 lg Egg
1/2 Stick unsalted butter; (1/4 cup)
1 c Low-fat milk
Preheat oven to 400 F Grease 16 standard-size muffin pan cups. In medium
saucepan, combine cranberries, 1 cup of sugar and nutmeg and cook over
medium- high hear, stirring, until sugar is dissolved, Cook mixture 5
minutes. Remove pan from heat.
In large bowl, mix flour, baking powder, and remaining 1/4 cup sugar. In
small bowl, mix egg, butter and milk and stir mixture into dry ingredients
just until evenly blended.
Divide half the batter among prepared muffin cups. Top with cranberry
mixture, then cover with remaining batter. Bake until golden, 20 to 25
minutes. Let muffins cool in pan on wire rack for 5 minutes, then remove
from pan to rack to cool completely.
