1 3/4 c  Flour
3/4 ts Salt
1/3 c  Sugar
2 ts Double-acting Baking Powder
2    Eggs
1/4 c  Butter; melted
3/4 c  Milk
1 c  Fresh Blueberries OR 1 c
-canned blueberries;drained
-OR 1 c Cranberries;chopped
1 ts Grated orange or lemon rind

Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and
milk to the eggs. Combine the liquid and the dry ingred. with a few
strokes. Fold into the batter, before the dry ingred. are completely
moist–either the blueberries or the cranberries. Fill well greased muffin
pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min.