Preheat oven to 400° F.

Cut fresh cranberries into quarters. Sprinkle with 2 tablespoons sugar; set aside.

Sift remaining 6 tbsp of sugar, flour, baking powder and salt.

In separate bowl, mix egg, milk and oil. Beat until well blended.

Make a hole in center of dry ingredients; pour in liquid ingredients. Stir together until moistened. Do not over mix.

Fold in berries.

Fill 12 greased or lined muffin cups.

Bake for 18 minutes, until tops are golden brown.