Preheat the oven to 375F. 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 OLakes http://www.mrfood.com/ Posted to MM-Recipes Digest by Recipes
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|Serving Size: 1 Muffin (105g)|
|Recipe Makes: 12|
|Calories from Fat: 88 (28%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 41.7mg||13 %|
|Sodium 391.6mg||14 %|
|Potassium 86.5mg||2 %|
|Total Carbohydrate 56.3g||17 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 55.2g|
|Protein 3g||4 %|
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Calories per serving: 319
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