Cranberry Muffins

1 Cup of fresh cranberries
1/3 Cup of confectioners sugar
2 Cups of unbleached all purpose flour
2 tsp baking powder
1/2 tsp salt
1/3 Cup granulated sugar
1 egg slightly beaten
1 Cup of whole milk
3TBS unsalted butter, melted

Preheat oven to 400.  Grease muffin cups.  Pick over, wash and drain the cranberries.  Sprinkle with confectioners sugar and set aside.  In a small mixing bowl, sift together the flour, baking powder, salt and granulated sugar.  Sift a second time into a large bowl and set aside.  In a small bowl stir together the egg and milk and then the butter,  Add the milk mixture to the reserved flour mixture, stirring as little as possible, just enough to moisten the dry ingredients.  Fold in the cranberries.  Fill muffin cups 2/3 full and bake 20-25 minutes.  Cool briefly on a wire rack.