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.