Yield: 4 servings
|2¼ cup||Unbleached Flour, Sifted|
|¾ teaspoon||Baking Soda|
|1 each||Large Egg, Slightly Beaten|
|¾ cup||Butter/Sour Milk|
|¼ cup||Vegetable Oil|
|1 cup||Chopped Raw Cranberries|
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.