Cranberry Muffins

Sift together flour, 1/4 cup sugar, baking soda, and salt into a bowl. Set aside. In a small bowl, combine 1 beaten egg, sour milk, and oil; blend well. Add egg mixture at once to dry ingredients; stirring just enough to moisten. Combine whole cranberries and 1/2 cup sugar; stir into the batter. Spoon the batter into prepared muffin cups, filling each cup to two-thirds full. Bake in a 375 °F (190 °C) oven for 20 minutes, or until golden brown. Remove from oven. Let completely cool.