1 c. raw whole cranberries
1/2 c. sugar
2 1/3 c. muffin mix
1 c. evaporated milk
1 tbsp. butter, melted

Preheat oven to 400 degrees. Generously grease muffin pans. In a small bowl, combine cranberries and sugar and let stand a few minutes. Put muffin mix in a medium bowl. Add evaporated milk and melted butter to sweetened cranberries. Add cranberry mixture all at once to muffin mix. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans half full. Bake 15 to 20 minutes, until golden brown. Serve warm with hot butter sauce: Combine 1/2 cup butter, 1 cup sugar, and 1 cup evaporated milk in a small saucepan. Cook over medium heat about 3 to 5 minutes, until butter melts and sugar is dissolved. Do not boil. Remove from heat. Add dash of cinnamon. Pour over muffins. Makes about 12 large muffins and 1 1/2 cups sauce.