Cranberry Muffins
2 1/4 cups sifted flour
1/4 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 each large egg, slightly beaten
3/4 cup buttermilk or sour milk
1/4 cup vegetable oil
1 cup chopped fresh cranberries
1/2 cup sugar
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 cranberry muffin batter into greased and floured 2 1/2-inch muffin-pan cups, filling two-thirds full. Bake cranberry muffins in 400 oven 20 minutes or until golden brown.