Best Cranberry Muffins

Directions

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 ½ 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℉ (180℃) oven for 10 minutes.