Cranberry Buttermilk Muffins

1 c Cut; quartered cranberries (heaping cup)
1 c Sugar; separated
1 1/2 c Flour
1 1/2 c Whole-wheat flour
3 1/2 ts Baking powder
1 pn Salt
1/2 c Butter
1 Egg
2 tb Frozen orange juice concentrate
1 1/2 c Buttermilk; at room temperature

Combine 1/4 cup of sugar with chopped cranberries. Mix flour, baking powder, and salt; set aside. Cream butter, remaining 3/4 cup sugar, egg, orange juice, and buttermilk. Stir in flour mixture and cranberries and combine until just mixed. Spoon into lightly greased muffin tins, filling 3/4 full. Bake at 375 degrees F. for 15-20 minutes, or until toothpick inserted comes out clean. Makes 12 large muffins

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