Recipe - Cranberry Muffins

2 One fourth cup Unbleached Flour, Sifted
Three fourths teaspoon Baking Soda
1 Large Egg, Slightly Beaten
One fourth cup Vegetable Oil
One half cup Sugar
One fourth cup Sugar
One fourth teaspoon Salt
Three fourths cup Butter/Sour Milk
1 cup Chopped Raw Cranberries

Sift together flour, One fourth 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 One half cup sugar; stir into batter.

Spoon batter into greased 2 1/2inch muffinpan 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.

From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip