Yield: 12 muffins
| Measure | Ingredient |
|---|---|
| 1 cup | Cranberries |
| ½ cup | Sugar; divided |
| 2 cups | Flour, all-purpose |
| 4 teaspoons | Baking powder |
| ¾ teaspoon | Salt |
| 1 \N | Egg; beaten |
| 1 cup | Milk |
| 3 tablespoons | Butter; melted |
Put cranberries through food chopped; mix with ¼ cup sugar. Combine remaining sugar, flour, baking powder and salt. Combine egg, milk, and butter; add to dry ingredients. Stir only until dry ingredients are moistened. Fold in sweetened cranberries. Fill greased muffin pans ⅔ full and bake at 425 degrees for about 25 minutes.
SOURCE: Southern Living Magazine, June, 1973.
Typed for you by Nancy Coleman.