1 3/4 c. flour
5 Tbsp. sugar, divided
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
3/4 c. orange juice
1/3 c. cooking oil
1 c. fresh cranberries, chopped
Mix dry ingredients and make a well in the center. Combine
egg, juice and oil. Add to dry ingredients. Stir until moist. Stir
in cranberries with 2 tablespoons of the sugar. Fold gently. Fill
muffin tins 3/4 full. Sprinkle top with remaining sugar. Bake at
400 degrees for 18 to 20 minutes. Yields 12 muffins.
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