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Cranberry Orange Muffins

Servings: 12


4 tablespoons butter
1 1/2 cups sugar, divided
1 egg
3/4 cup buttermilk
1/4 cup frozen orange juice concentrate, thawed
2 cups flour
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup chopped cranberries
1/2 cup whole cranberries

Cooking Directions:

Beat butter and 2/3 cup sugar until light and fluffy. Blend in egg. Add buttermilk and juice concentrate; mix well. Add combined dry ingredients, mixing, just until moistened. Fold in cranberries. Spoon into twelve greased medium-size muffin cups. Sprinkle each with 1 teaspoon sugar. Bake at 425°F for 18 minutes. Serve warm.

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