Lemon Cranberry Muffins

Found this recipe on the back of the cranberry package. As usual, I cut the sugar in half.

2 cups fresh cranberries

1/2 cup milk (recipe called for 1 cup)

1/2 cup sugar

1/4 cup butter

1/4 teaspoon salt

2 eggs

1 tablespoon lemon zest (or 1 teaspoon lemon peel)

1/2 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1. Preheat oven to 350. In large bowl, mix the milk, sugar, butter, salt and eggs. Add the lemon zest and vanilla.
2. In a separate bowl, mix together the flour and baking powder. Add dry ingredients to wet and stir together. Mix until batter is smooth.
3. Slice fresh cranberries in half. Fold cranberries into batter.
4. Bake for 23-27 minutes until a toothpick inserted into the muffins comes out clean.