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

Chop cranberries and mix with 1/4 cup of the sugar. Let stand for cranberries to absorb some of the sugar. Sift the remaining sugar with the dry ingredients.

Combine egg, milk and melted butter. Add wet ingredients gradually to the dry, barely mixing. Fold in cranberries. Put in 12 greased muffin tins. Bake 25 minutes at 425 degrees.