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Cranberry Muffins

From Lynne Wilson

Preheat the oven to 400ºF. Grease a muffin pan for 8 large or 12 medium muffins.


1 cup coarsely chopped cranberries
⅔ cup sugar
2 cups flour
3 tsp. baking powder
½ tsp. salt
⅓ tsp. cinnamon
⅓ cup butter or margarine, softened
1 egg
¾ cup milk
1 tsp. vanilla
¼ cup chopped nuts


Mix the cranberries and ⅓ cup of the sugar and set aside. Sift the flour, the remaining ⅓ cup sugar, baking powder, salt, and cinnamon together into a large mixing bowl. Cut the butter into the dry ingredients with a pastry blender or two knives. Beat the egg, milk, and vanilla together in another bowl, then stir them into the flour mixture. Stir the nuts and the reserved chopped cranberries and sugar into the batter. Spoon into the prepared pan. Bake for approximately 20 minutes.