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

1. Cut cranberries into halves; divide evenly into 12 greased or nonstick coated 3 inch muffin pans. Spoon about 1 teaspoon of the butter into each. Sprinkle evenly with brown sugar.

2. In a mixing bowl stir together flour, baking powder, granulated sugar, salt and raisins. In a smaller bowl beat egg; 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 muffin pans, dividing it evenly.

3. Bake at 400 degrees until golden brown, about 30 minutes. Let muffins stand in pan on a wire rack for a few minutes until bubbling stops. Then turn muffins out carefully and serve upside down. Makes 12 muffins.