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Buttermilk Cranberry Muffins


1 heaping cup cranberries, coarsely chopped
3/4 C. sugar, divided
3 C. flour
3 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 C. butter
1 egg
1 1/2 C. buttermilk, room temperature
2 tablespoon frozen orange juice concentrate, thawed

Combine cranberries and 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, soda and salt. Cut in butter until mixture resembles coarse meal. Lightly beat together egg, buttermilk and orange juice. Add the liquid and sweetened cranberries to dry ingredients, stirring only until well combined. Spoon batter into greased muffin cups, filling them 2/3 full. Bake at 375* for 25 minutes. Serve with Cranberry Butter.




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