2 c Boiling water
3/4 c Fresh cranberry
1/4 c Raisins
2 c Cake flour
2 ts Baking powder
2 Egg
3/4 c 2% lowfat milk
4 tb Butter
Preheat oven to 400 degrees F.
In medium bowl pour boiling water over cranberries and raisins.
Let rest approximately 15 minutes to soften.
In large bowl combine the flour and baking powder.
In small bowl beat the eggs, milk and butter.
Pour liquid into dry ingredients and mix to moisten batter.
Drain and dry softened cranberries and raisins.
Fold cranberries and raisins into batter.
Spoon batter into greased muffin cups.
Bake for 20 to 25 minutes and serve sweet and sour muffins warm.
Variation: For additional tang, add 1 teaspoon of grated orange or
lemon rind to batter in step 3.