Categories: Muffins
      Yield: 4 servings
 
  2 1/4 c  Unbleached Flour, Sifted          3/4 c  Butter/Sour Milk
    1/4 c  Sugar                             1/4 c  Vegetable Oil
    3/4 ts Baking Soda                         1 c  Chopped Raw Cranberries
    1/4 ts Salt                              1/2 c  Sugar
      1 ea Large Egg, Slightly Beaten     
 
  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.