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Cranberry Muffins
Servings: 4

2 1/4 c flour, sifted
1/4 c sugar
3/4 ts baking soda
1/4 ts salt
1 lg egg, slightly beaten
3/4 c buttermilk
1/4 c oil
1 c cranberries, chopped
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 brown.
Serve hot with butter and homemade jelly or jam.

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