1 1/4 c. sugar
1/4 c. butter
2 eggs
2 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 c. fresh or frozen cranberries, chopped

Preheat oven to 400 degrees. Cream sugar and butter. Add eggs, one at a time and beat after each addition. Sift together flour, baking powder and salt, add with milk to the sugar and butter mixture. Stir by hand to moisten all ingredients completely. Stir in chopped cranberries. Spoon into 18 (2 1/2 inch) muffin cups, filling 3/4 full. Bake 25 minutes.