Sparkling Cranberry Muffins

• FOR THE MUFFINS:
• 1 cup Chopped Fresh Cranberries
• 3/4 cups Sugar, Divided
• 2-1/4 cups Flour
• 3/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 whole Egg
• 3/4 cups Buttermilk
• 1/4 cups Vegetable Oil
• FOR THE TOPPING:
• 1/4 cups Butter
• White Sugar For Dipping

1. Preheat oven to 400u0b0F.
2. In a bowl, combine chopped cranberries and 1/2 cup of sugar. Set aside.
3. In a large bowl, combine flour, remaining 1/4 cup sugar, baking soda and salt. In another bowl, combine the egg, buttermilk and oil. Create a small well in the dry ingredients, pouring the wet ingredients into the well and stirring just to combine. Fold in cranberries.
4. Divide batter evenly into a lightly greased muffin tin. Bake for 18-20 minutes or until tops are lightly golden and a toothpick inserted into the center comes out clean. Remove from pan and allow to cool on a wire rack.
5. For the topping, melt 1/4 cup butter. Dip the tops of the cooled muffins in the melted butter, then in a small bowl of sugar.

muffins, fresh cranberries, sugar, flour, baking soda, ubc, egg, buttermilk, ubc, ubc, white sugar

Taken from tastykitchen.com/recipes/breads/sparkling-cranberry-muffins/ (may not work)