|Cranberries||1 Cup (16 tbs), chopped (raw)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Shortening||1⁄4 Cup (4 tbs), melted|
Combine chopped cranberries and 1/2 cup sugar.
Sift flour, measure, and resift 3 times with baking powder, salt, and the 2 tablespoons sugar.
Beat egg, add milk and beat well; add melted shortening and immediately add all at once to dry ingredients, mixing until dry ingredients are just dampened; batter is not smooth.
Stir in cranberries with the last few stirs until just distributed, and quickly dip batter into well-greased muffin pans, filling 2/3 full.
Bake in hot oven (400° F.) for 20 to 25 minutes.