Cranberries fit into my favorite berry category right alongside raspberries, strawberry, black, and blueberries. Have to admit though that I sort of great cranberries differently. I usually think of them at Christmastime but not necessarily in a dessert or pastry. I don’t know why, but I’m changing that rule with these muffins. Normally cranberries give off that tarty taste which I love but with the sugar in this recipe, it sweetens them up just right for a sweetie dish! I can have these with a cold glass of milk right now!

1 cup cranberries
1/2 cup sugar
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 cup milk
3 tablespoons melted butter

Chop cranberries and sprinkle with half the sugar. Sift flour, baking powder, salt and remaining sugar together. Beat egg slightly, combine with milk and melted butter and add to dry ingredients. Stir only until blended. Then fold in cranberries.

Transfer to buttered muffin pans and bake in hot oven, 425 degrees F. for about 25 minutes. Makes about 12 medium sized muffins.