| Cranberry Muffins 2 1/4 cups sifted flour 1/4 cup sugar 3/4 tsp. baking soda 1/4 tsp. salt 1 large egg, slightly beaten 3/4 cup buttermilk or sour milk 1/4 cup vegetable oil 1 cup chopped fresh or frozen cranberries (do not thaw) 1/2 cup sugar Preheat oven to 400 Into a medium bowl, sift flour, 1/4 cup sugar, baking soda and salt. Combine egg, buttermilk and oil in a small bowl; blend well. Add wet ingredients to dry ingredients all at once, stirring just enough to moisten. Combine cranberries with 1/2 cup sugar; stir into batter. Spoon batter into greased and floured muffin-pan cups, or use paper liners, filling two-thirds full. Bake in 400° oven for 20 minutes or until golden brown |
