½ cup melted butter or marg. ½ cup fresh or frozen blueberries
½ cup sugar ½ cup fresh or frozen cranberries
1 egg 2 T finely grated lemon rind
1 cup milk
½ cup ‘Cranberry Kitchen’ Cranberry Blueberry jam
1¾ cup flour
3 tsp baking powder
In large bowl, beat together melted butter, sugar and egg. Stir in milk. In a separate bowl, combine remaining ingredients, except for jam. Add flour mixture to wet ingredients and stir just until moistened. Half fill 10 greased or lined muffin tins with batter, top each with a tablespoon of jam, then fill to top with remaining batter. Bake at 350 F for 10 to 15 minutes, until batter is set and berries are bubbling juice.