Cranberry Sour Cream Muffins - cooking recipe

Ingredients

2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, Slightly Beaten
3/4 cup sour cream
1/4 cup milk
1/4 cup vegetable oil
1 1/2 cups raw cranberries, Chopped or whole, your preference
1/2 cup sugar

Preparation

Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
Combine egg, sour cream, milk and oil in small bowl; blend well.
Add all at once to dry ingredients, stirring just enough to moisten.
Combine cranberries and 1/2 cup sugar; stir into batter.
Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.
Bake in 375\u00b0F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.
Good hot or cold with butter, easy to reheat in micro.