1 c. cranberries, halved, if desired
4 tbsp. sugar, divided
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening or butter
3/4 c. milk
1 egg, well beaten

Preheat oven to 400 degrees. Sprinkle 2 tablespoons sugar over cranberries. Set aside.

Sift flour, sugar, baking powder and salt into mixing bowl. Cut in shortening until mixture is crumbly. Make a hollow in center. Combine milk and egg and stir into dry mixture only until moistened. Fold in cranberries. Grease 12 muffin cups (or 8 custard cups). Pour in the batter. Bake about 25 minutes or a little longer for large size.

May add grated rind of 1 orange and 1/2 cup chopped nuts, if desired.