1 c. fresh cranberries
2 c. all-purpose flour
1 Tbsp. plus 1 tsp. baking
1 egg, beaten
1/4 c. butter or oleo, melted
1 Tbsp. sugar
1/4 c. sugar
1/2 tsp. salt
3/4 c. milk
Toss cranberries with 2 tablespoons sugar and set aside.
Combine flour, 1/4 cup sugar, baking powder and salt; stir
well. Combine egg, milk and butter. Make well in center of
dry ingredients; add liquid ingredients and cranberries,
stirring just until dry ingredients are moistened. Spoon into
greased muffin pans, filling 2/3 full. Bake at 400 degrees for 25 to
30 minutes. Yield: 1 dozen.
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