2 c. Bisquick
1/4 c. sugar
1/2 tsp. cinnamon
1 c. sour cream
1 egg
1 to 2 c. cranberries, cut in half (you can substitute any berry)
1 c. powdered sugar
2 tbsp. shortening
1/2 tsp. vanilla
Orange juice
Mix dry ingredients. Add sour cream and egg; blend with fork. Fold in berries. Bake in greased muffin tins at 425 degrees for 20 minutes.
Glaze: Mix all ingredients (a little juice at a time until a glaze is formed). Spread on top of muffins after they are baked.
Note: Buy fresh cranberries in the fall, cut up and freeze in bulk. Easy to use all year. Prepare a large batch of glaze at one time. Ready to use from the freezer when you make muffins.
