1 c. cranberries, stems removed
1/2 c. butter, melted
2 c. all purpose flour
1/2 c. packed light brown sugar
1 tbsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
1/4 c. raisins
1 egg
1 c. milk

Cut cranberries into halves. Divide evenly into 12 greased 3 inch muffin tins. Spoon about 1 teaspoon of the butter into each. Sprinkle evenly with brown sugar.

In a mixing bowl stir together flour, baking powder, granulated sugar, salt, and raisins. In a smaller bowl beat eggs, mix in milk and remaining melted butter; add liquid mixture to flour mixture, stirring until dry ingredients are just moistened. Spoon batter over cranberries in prepared pan, dividing evenly.

Bake at 400 degrees until brown, about 30 minutes. Let muffin stand on wire rack for a few minutes until bubbling stops, then turn muffins out carefully and serve upside down.

Muffins can be baked ahead, frozen, reheated at 350 degrees for 30 minutes.