Recipe Adapted from Tasty Kitchen
3/4 cup dried fruit (cranberrys, blueberrys, whatev)
Grease one 8x8 square pan and 4 muffin top tins.
Whisk together flour, baking powder, salt, nutmeg and cinnamon.
Add oil, sugar, egg, syrup, and milk. Add cranberries. Stir only to combine. Fill square pan 2/3 to 3/4 of the way full.
Fill muffin top tins with leftover batter.
Bake at 350 degrees for 10 minutes (muffin tops) and 15-20 minutes (coffee cake).
Meanwhile, combine the white sugar with the cinnamon in a bowl. Upon removal from the oven, rub the tops of the muffin tops and the coffee cake with a stick of butter (it will melt which is what you want). You are basically giving the sugar something to stick to.