*  Exported from  MasterCook  *

                          BEST CRANBERRY MUFFINS

Serving Size  : 12   Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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.
 
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