1 egg
3/4 cup milk
1/2 teaspoon vanilla
2 cups sifted all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons melted butter or shortening
1 cup cranberries
1/4-1/3 cup sugar (to your taste)

Beat the egg slightly and add the milk and vanilla. To the liquid mixture, add the sifted dry ingredients.

Roll the berries in two more tablespoons of sugar, and fold into the batter with the melted butter. Do not stir the mixture any more than needed to avoid tough muffins.

Pour into greased muffin pans and bake in a preheated 400°F for about 30 minutes, or until golden brown. Rub tops with a stick of butter or brush with cream and sprinkle with sugar (coarse, sanding sugar or Turbinado is best for sprinkling).