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