Cranberry and rosemary muffins

We got a bag of fresh cranberries (one of these days I'm going to go see a cranberry bog in Wisconsin or Maine). Last year we used a needle and thread and strung fresh cranberries and popcorn together and hung the garland outside in the tree for the birds and squirrels.  It was fun to watch them nibble away.

I made cranberry muffins and since we have a flourishing rosemary (which stayed out all winter last year, and here in Ohio, it was such a mild winter that it survived), I decided to add some to it.  I ♥ rosemary.  It was an awesome flavor combination.  So here's the recipe:

1 3/4 cups flour

1/2 cup sugar

2 tsp. baking powder

1/4 tsp. salt

1 beaten egg

3/4 cup milk

1/4 cup melted butter

2 cups cranberries

1 or 2 sprigs of rosemary (remove green "leaves" from woody stem)

Preheat oven to 400'F.  Mix flour, sugar, baking powder, and salt.  Make well in the center of the dry mixture and add the milk, egg, butter, cranberries and rosemary, stirring until just moistened, batter will be lumpy.  Put liners into 12-cup muffin tin.  Scoop batter into cups (a little over half full), you may want to sprinkle sugar on top, too.  Bake for 20 minutes or until golden brown on top.  Enjoy.  I like to eat them with cream cheese.