Preheat oven to 400. Grease a standard 12 cup muffin tin or use liners.
Mix dry ingredients together in a bowl.
Beat together egg, milk, butter or oil.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a spatula or large spoon, combine the ingredients swiftly. Stirring and folding rather than beating. Fold in the cranberries. Stop stirring as soon as the dry ingredients are moistened.
The batter should be lumpy and thick, not smooth.
Spoon the batter into the muffin tins filling them about two-thirds full.
Bake 20-30 minutes or until they are nicely browned and a toothpick inserted in the center comes out clean.
Remove from the oven and let rest for 5 minutes before removing them from the tin. Best served warm.
Notes
I couldn't find a nutritional value for boozy cranberries, so this is calculated with regular cranberries.