Ingredients

2 cups Habelman cranberries
(fresh or frozen, coarsely chopped)
1 1/4 cup sugar
2 eggs
1/2 cup milk
2 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
1/4 cup butter or margarine

Preheat oven to 350 degrees. In a bowl, cream together sugar and butter. Add eggs one at a time, and beat after each addition. In a bowl, sift together flour, baking powder and salt; add alternately with milk to creamed sugar mixture. Stir in chopped cranberries. Spoon into 12 paper lined 2 1/2" muffin cups, filling 3/4 full. Bake 25-30 minutes. Frost muffins with a glaze made of about 1 cup powdered sugar thinned with freshly squeezed orange juice. Frost while still warm.

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