Instructions: Preheat oven to 400F. In small bowl combine cranberries and 2 tbsp sugar; set aside. In large bowl stir together flour, 1/3 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture is crumbly. Stir in orange juice and egg just until moistened. Gently stir in cranberry-sugar mixture.

Spoon batter into greased or paper-lined 12-cup muffin pan. Bake for 20-30 minutes, or until golden brown. Cool 5 minutes; remove from pan. Dip top of each muffin in 1/4 cup melted butter, then in 1/4 cup sugar. Serve warm.

Tip: Sparkling Cranberry Muffins can be baked in mini-loaves. Divide batter between 2 greased 5 1/2x3-inch mini loaf pans. Bake for 45-50 minutes or until wooden pick inserted in cetner comes out clean. Cover loaves with aluminum foil while baking if browning too quickly.

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