Cranberry Buttermilk Corn Muffins

2 c All Purpose Flour
2 EXTRA LARGE Eggs
1 c Cornmeal(Stone Ground)
3/4 lb Cranberries
1/4 c + Crystallized Sugar (Opt)
1/2 c Sugar
2 tb Baking Powder
2 c Buttermilk
1 ts Salt

Preheat oven to 325 degrees Prepare muffin tins by spraying with non-stick coating and sprinkling with about 1/4 cup of sugar Combine dry ingredients. Beat together buttermilk and eggs and lightly beat in the dry ingredients. Stir in most of the cranberries, leaving aside a few handfulls to sprinkle on top of the muffins. Pour mixture into muffin tins, sprinkle with the reserved cranberries and a little sugar(Crystallized, coarse or decorating sugar if possible). Bake 20 minutes in pre-heated oven; 30 minuets if using frozen berries.

Yields about 18 muffins.

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