1 c. fresh cranberries
2 tbsp. sugar
2 c. all-purpose flour
1/4 c. sugar
1 tbsp. plus 1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
3/4 c. milk
1/4 c. butter, melted

Toss cranberries with 2 tablespoons sugar; set aside. Combine flour, 1/4 cup sugar, baking powder, and salt; stir well. Combine egg, milk and butter. Make a well in center of dry ingredients. Add liquid ingredients and cranberries, stirring just until dry ingredients are moistened. Spoon in to greased muffin pans, filling 2/3 full. Bake at 400 degrees for 25-30 minutes.