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 degree F oven until golden brown and a cake tester inserted in the center comes out clean - 20 to 25 minutes.
