Cranberry Muffins

• 1 2/3 cups all-purpose flour
• 3/4 cup sugar
• 1/3 cup wheat germ
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups cranberries, fresh or dried
• 1 cup buttermilk
• 2 tablespoons butter, melted
• sweet butter to spread

Instructions:

Preheat oven to 400º F. Grease 12 muffin pan cups or use paper shields. In a bowl, combine flour, sugar, wheat germ, baking soda, and salt. Add cranberries, stirring to coat them. Then add buttermilk and butter; stir until just combined. Spoon into the pan and bake for 18 minutes or so. Cool in pan for 2 minutes and then remove to cool on wire rack. Serve with butter!

Note: If you use large cranberries the batter will become juicier and will possibly take up to double the normal amount of time to cook. Test the muffins with a knife or by cutting them in half to see if the center is still runny. If it is, put them back in for 10 more minutes.