1 heaping c. of cranberries, coarsely chopped
3/4 c. sugar, divided
3 c. flour
3 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. Imperial butter
1 egg
1 1/2 c. buttermilk, room temperature
2 tbsp. frozen orange juice concentrate, thawed

Chop cranberries and combine with 1/4 cup of sugar; set aside. Sift together flour, remaining sugar, baking powder, soda and salt. Cut in butter. Lightly beat together egg, buttermilk, and orange juice concentrate. Add the liquid and cranberries to dry ingredients, stirring only until well-combined. Spoon batter into Pam sprayed muffin pans, filling 2/3 full. Bake at 375 degrees for 25 minutes. Makes 18 muffins. Exchanges: 1 starch, 1 fruit, 1 fat.