Best cranberry muffins

 
                           BEST CRANBERRY MUFFINS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Butter
    1 1/2   c            Unsifted flour
    2       ts           Baking powder
      1/2   ts           Salt
      1/2   c            Sugar
    1       lg           Egg
      1/2   c            Milk
    1       c            Fresh cranberries
    2       tb           Sugar
      1/4   ts           Cinnamon
 
    Stir flour to aerate.  Mix the 2 tablespoons sugar
   with cinnamon. Coarsely chop cranberries with knife.
   
    Generously butter a 12 cup muffin pan.
   
    In a small saucepan or skillet, melt butter; set
   aside to cool.
   
    In a medium mixing bowl, with a fork, thoroughly stir
   together the flour, baking powder, salt and sugar.
   
    In a small mixing bowl beat egg enough to combine
   yolk and white; beat in milk and melted butter.  Add
   to flour mixture; stir quickly and lightly just until
   flour is almost dampened. Add cranberries; lightly
   stir in; do not beat.
   
    Using a large metal spoon, spoon batter into prepared
   muffin-pan cups, filling each slightly more than half
   full. Sprinkle 1/2 teaspoon cinnamon-sugar over batter
   in each cup.
   
    Bake in a preheated 375~ oven until golden brown and
   a cake tester inserted in the center comes out clean -
   20 to 25 minutes.
   
    If muffins are to be held 10 to 15 minutes before
   serving, tip them in the pan to prevent steaming and
   keep in a warm oven. To reheat cold muffins, place
   them in a covered pan or a closed paper bag in a
   preheated 350~ oven for 10 minutes.
  
 
 
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