1 c. whole cranberries
1/4 c. raisin
1/4 tsp. ground cloves
1/2 c. sugar
2 c. sifted all-purpose flour
4 tsp. baking powder
3/4 tsp. salt
1 egg, beaten
1 c. milk
3 tbsp. melted shortening or salad oil

Chop cranberries and raisins. Add cloves and sugar. Sift flour, baking powder and salt into mixing bowl. Add cranberry mixture. Combine beaten egg, milk and shortening. Add to dry ingredients; stir only until blended. Bake in well greased muffin pan cups in hot oven (425 degrees) about 25 minutes. Yield 12 medium size muffins.