Cranberry muffins

Yield: 4 servings

Measure Ingredient
2¼ cup Unbleached Flour, Sifted
¼ cup Sugar
¾ teaspoon Baking Soda
¼ teaspoon Salt
1 each Large Egg, Slightly Beaten
¾ cup Butter/Sour Milk
¼ cup Vegetable Oil
1 cup Chopped Raw Cranberries
½ cup Sugar

Sift together flour, ¼ 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 ½ cup sugar; stir into batter. Spoon batter into greased 2½-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.

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