Makes 1 dozen muffins

½ cup of butter
1 cup of sugar
2 eggs
½ cup of orange juice
2 cups of flour (unsifted)
2 teaspoons of baking powder
½ teaspoon of salt
½ teaspoon of baking soda
1 teaspoon of vanilla
2 cups of cranberries

Preheat oven to 375 degrees

Cream butter and sugar
Add eggs one at a time
Sift dry ingredients
Add dry ingredients alternately with orange juice
Add vanilla
Chop cranberries in a food processor (easier if cranberries are frozen)
Stir cranberries into batter

Grease muffin tin(s) generously
Fill cups ¾ full with batter
Sprinkle sugar on top

Bake at 375 degrees for 30 minutes for frozen cranberries or 20 minutes for fresh cranberries

You can buy cranberries when available and freeze them for use when they are not available.

Recipe is from Louise Toller, a retired home economics teacher and quilter,