1/4 lb. softened butter
1 1/4 c. sugar
2 eggs
1 1/2 c. buttermilk
1/2 c. orange juice concentrate
4 c. flour
2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. salt
1 1/2 c. fresh cranberries

Dice half of cranberries, leaving other half whole. Sift together flour, soda, salt and allspice. Preheat oven to 425 degrees. Grease tins for 20 to 24 muffins (or use liners).

Cream together butter and sugar until light. Add eggs and beat until fluffy. Add buttermilk and orange juice concentrate and mix well. Add all of cranberries and one-half of flour mixture and mix lightly. Add rest of flour and mix just to moisten. Do not overmix or muffins will be tough. Fill muffin tins 3/4 full; sprinkle muffins with 1 teaspoon sugar and bake approximately 18 minutes. Test by pushing on top; when tops spring back, they're done. Serve warm.