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CRANBERRY MUFFINS

Category:    Muffins, Bread, Breakfast
Yield:4 servings
 
  2 1/4 c  Unbleached flour, sifted          1/4 c  Sugar
    3/4 ts Baking soda                       1/4 ts Salt
      1    Large egg, slightly beaten        3/4 c  Butter/sour milk
    1/4 c  Vegetable oil                       1 c  Chopped raw cranberries
    1/2 c  Sugar                          
 
  Sift together flour, 1/4 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 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-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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