1 c. all-purpose flour
1 1/2 c. yellow cornmeal
1 c. sugar
1/2 tsp. salt
1 tsp. baking soda
1 c. cranberries
1/2 c. salad oil
2 eggs
2/3 c. buttermilk
3 tbsp. Grand Marnier
1 tbsp. grated orange rind

Preheat oven to 375 degrees. Grease bottoms of 12-cup muffin tin. In large bowl sift flour, salt, sugar and soda. Add cornmeal and cranberries and stir to mix.

In smaller bowl combine eggs, oil, buttermilk, orange liqueur and orange rind. Beat until well blended. Add liquid ingredients to dry, stirring until flour is moistened but still lumpy. Do not over beat.

Divide batter among 12 muffin cups. Bake 20 minutes or until tops are peaked and golden. Let sit in pan for 5 minutes before removing. Serve warm with butter. Makes 12 muffins.