2 c. unbleached flour
1 c. whole wheat flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2/3 c. butter, softened
1 c. sugar
2 eggs
1 1/4 c. milk
2 c. cranberries, coarsely chopped & tossed with 1/4 c. flour
Grated peel or 2 med. lemons
4 tbsp. sugar

Preheat oven to 375 degrees. Grease and flour muffin tins. Sift first 5 ingredients together. Cream butter and sugar together with an electric mixer. Add eggs, 1 at a time and beat. BY HAND blend milk into the batter alternately with the dry ingredients. Stir in berries. Toss lemon peel with the sugar. Pour batter into muffin tins. Sprinkle with sugared lemon peel. Bake 25 minutes or until tops are golden. Yield: 24 medium muffins. Freeze well.