Instructions: Preheat the oven to 375 degrees F. 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.

Yields 12 muffins

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