2 c. fresh cranberries
1 c. sugar
4 c. all-purpose flour
2 tbsp. plus 2 tsp. baking powder
1 tsp. salt
1/2 c. butter, melted
2 eggs, beaten
1 1/2 c. milk

Cut cranberries in half, sprinkle with 1/2 cup sugar and set aside. Mix flour, baking powder, salt and remaining 1/2 cup sugar. Stir well. Combine butter, eggs and milk.

Make a well in center of dry ingredients and add liquid ingredients and cranberries. Stir until dry ingredients are moistened. Fill greased muffin tins 2/3 full. Bake at 400 degrees for 25 minutes.