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Cranberry Muffins

 2.25 c Unbleached Flour, Sifted
1/4 c Sugar
3/4 ts Baking Soda
1/4 ts Salt
1  Large Egg, Slightly Beaten
3/4 c Butter/Sour Milk
1/4 c Vegetable Oil
1 c Chopped Raw Cranberries
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 brow.
Serve hot with butter and homemade jelly or jam.


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