2 c. all-purpose flour
1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. butter

Combine together until consistency of cornmeal. Remove 1/2 cup and set aside. 1/2 c. fresh cranberries, washed and chopped coarse 1 egg 2/3 c. orange juice

Add fruit, egg and orange juice and mix carefully by hand until moistened.

Divide equally into muffin tin that has been greased with oil.

Chop and add to 1/2 cup flour mixture. Toss together until coated and sprinkle over muffins. Bake in preheated oven 425 degrees until golden brown (approximately 20 minutes). Serve immediately with butter. Yield: 12 muffins.