1 c. cranberries, quartered
8 tbsp. sugar, divided
1 3/4 c. all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 egg
3/4 c. milk
1/3 c. cooking oil
1 tsp. grated lemon peel, optional
Cinnamon sugar

Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large mixing bowl.

In separate bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir only until mixed; do not over mix. Add berries and lemon peel.

Fill greased standard or extra-large muffin cups with mixture. Sprinkle tops of muffins with cinnamon sugar. Bake at 400 degrees about 18 minutes for standard-size muffins or about 22 minutes for extra-large muffins. Yield: 12 standard-size or 6 extra-large muffins.