Golden, ruby-dotted muffins, their moist sweetness perked up with tart cranberries. Serve them hot from the oven with a bowl of whipped butter to melt their steamy centers.

1 cup cranberries
2 tbsp. sugar
2 c. flour
1/2 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1 c. milk
1 tsp. vanilla
1/4 c. butter, melted
2 eggs

Preheat oven to 400°F.

Chop the cranberries coarsely; place them in a small bowl, stir in 2 tablespoons of sugar and let them sit for 30 minutes.

In a large bowl mix the flour, sugar, baking powder and salt. In a second bowl beat together milk, vanilla, melted butter and eggs. Add this to the dry ingredients and mix with a few strokes, only enough to blend.

Fold in the cranberries (and their juice, if any).

Fill greased muffin cups 3/4 full and bake at 400°F for 20 to 25 minutes.

Yield: 15 to 16 muffins.