Yields: 12 muffins
1 cup chopped fresh or frozen cranberries
3/4 cup plus 3 tablespoons sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup orange juice
1 egg
1/2 cup sour cream
Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray. In a small bowl, combine the cranberries and 2 tablespoons sugar; toss gently and set aside. In a large bowl, combine the flour, 3/4 cup sugar, the baking powder, and salt; mix well. Stir in the butter until the mixture is crumbly. Stir in the orange juice, egg, and sour cream; mix well. Gently stir in the cranberry mixture. Spoon the batter equally into the muffin cups and sprinkle the tops with the remaining 1 tablespoon sugar. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove from the pan. Serve warm, or allow to cool before serving.
Adapted from a recipe courtesy of Land O'Lakes and KCEN TV6 (Mr. Food!)
