Preheat oven to 350 degree F. Coat two mini muffin tins with vegetable oil spray; set aside.
In a large bowl, combine corn muffin mix, egg, and 2% milk. Add dried cranberries and stir.
Fill muffin tins about 1/3 full with batter. Using a small spoon, make a slight depression in the center of the batter; fill with a teaspoon of cranberry sauce. Spoon additional batter over sauce until muffin cups are about 2/3 full.
Bake muffins 12 to 15 minutes until set and lightly golden. Allow muffins to cool 10 minutes before removing from pan.
