Cranberry Sour Cream Muffins

Method

1. I

   Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.

2. II

   Combine egg, sour cream, milk and oil in small bowl; blend well.

3. III

   Add all at once to dry ingredients, stirring just enough to moisten.

4. IV

   Combine cranberries and 1/2 cup sugar; stir into batter.

5. V

   Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.

6. VI

   Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.

7. VII

   Good hot or cold with butter, easy to reheat in micro.