Best Cranberry Muffins

• 1/4 cup butter
• 1 1/2 cups flour, all-purpose unsifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 large eggs
• 1/2 cup milk
• 1 cup cranberries fresh
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon

1. Stir flour to aerate.
2. Mix the 2 tablespoons sugar with cinnamon.
3. Coarsely chop cranberries with knife.
4. Generously butter a 12 cup muffin pan.
5. In a small saucepan or skillet, melt butter; set aside to cool.
6. In a medium mixing bowl, with a fork, thoroughly stir together the flour, baking powder, salt and sugar.
7. In a small mixing bowl beat egg enough to combine yolk and white; beat in milk and melted butter.
8. Add to flour mixture; stir quickly and lightly just until flour is almost dampened.
9. Add cranberries; lightly stir in; do not beat.
10. Using a large metal spoon, spoon batter into prepared muffin-pan cups, filling each slightly more than half full.
11. Sprinkle 1/2 teaspoon cinnamon-sugar over batter in each cup.
12. Bake in a preheated 375~ oven until golden brown and a cake tester inserted in the center comes out clean - 20 to 25 minutes.
13. 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.
14. To reheat cold muffins, place them in a covered pan or a closed paper bag in a preheated 350F (180C) oven for 10 minutes.

butter, flour, baking powder, salt, sugar, eggs, milk, cranberries fresh, sugar, cinnamon

Taken from recipeland.com/recipe/v/best-cranberry-muffins-5175 (may not work)