Title: Cranberry Muffins
Categories: Bread
Yield: 4 Servings
| 2 1/4 | c | Unbleached flour, sifted |
| 3/4 | ts | Baking soda |
| 1 | | Large egg, slightly beaten |
| 1/4 | c | Vegetable oil |
| 1/2 | c | Sugar |
| 1/4 | c | Sugar |
| 1/4 | ts | Salt |
| 3/4 | c | Butter/sour milk |
| 1 | c | Chopped raw cranberries |
Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine
egg, butter/sour milk and oil in small bowl; blend well. Add all at once
to dry ingredients, stirring just enough to moisten. Combine cranberries
and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch
muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20
minutes or until golden brow. Serve hot with butter and homemade jelly or
jam.