1 c. raw cranberries, coarsely ground
1/2 c. sugar
2 c. sifted flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/4 c. sugar
1/4 c. fat
1 egg, beaten
3/4 c. sour milk

Combine cranberries and 1/2 cup sugar. Sift flour, salt, soda, baking powder and 1/4 cup sugar 3 times. Add fat and chop in with pastry blender until it looks like cornmeal. Combine egg and sour milk. Combine dry ingredients, cranberry mixture and egg mixture. Blend by cutting and folding until dry ingredients are damp. Fill well greased muffin pans 3/4 full. Bake at 400 degrees for 25 minutes. Makes 12 (2") muffins.