Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour 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 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. From The Redbook Bread Book and Farm Journals Complete Home Baking Book. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 82 (16%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 236.1mg||8 %|
|Potassium 7mg||0 %|
|Total Carbohydrate 112.7g||33 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 112.6g|
|Protein 0g||0 %|
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Calories per serving: 517
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