Cranberry-Maple Muffins

FOR THE MUFFINS:
Lightly grease twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, baking powder, baking soda, and salt. Make a well in the center. In a small mixing bowl combine egg, maple-flavored syrup, milk, and melted butter or margarine. Add all at once to flour mixture; stir just till moistened. (The batter will be lumpy.) Fold in dried cranberries or cherries, raisins, or chopped fresh cranberries. Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400 degrees F oven about 20 minutes, or till golden brown. Transfer muffins to a wire rack.

FOR THE ICING:
In a small mixing bowl combine powdered sugar, 1/4 teaspoon maple flavoring or vanilla, and enough milk to make a smooth icing of drizzling consistency. Drizzle over muffins.