Tuesday, November 23, 2010

Cranberry Muffins

-1/2 c. softened butter (1 stick)
-1 c. sugar
-2 eggs
-1 tsp vanilla extract
-1 c. sour cream
-2 c. all-purpose flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp cinnamon
-1/4 tsp salt
-1 c. chopped fresh or frozen cranberries
-2 tbs sugar
-1/8 tsp cinnamon
*Note, I replaced ground nutmeg with cinnamon a) because Walmart was sold out and b) because my mom doesn't like nutmeg. If you want to use it, change the first measurement to 1/4 tsp nutmeg)

1. Preheat oven to 400F. In a mixing bowl, cream butter and sugar. Add eggs and vanilla and mix well. Fold in the sour cream.
2. Combine flour, baking powder, baking soda, cinnamon, and salt; stir into the creamed mixture until just moistened. Fold in the cranberries.
3. Fill greased or paper-lined muffin cups 2/3 full. Combine topping ingredients. Sprinkle over muffins. Bake at 400F for 20-25 minutes or until muffins are done. Cool in pan for 10 minutes; remove to wire rack.

They're really really good. I'm bringing them to my mom for Thanksgiving. Andrew'll be there too, so we'll hopefully have a lot of posts up from that (she bought a 30lb turkey)!! The cranberries are really tart (more so than I thought they would be), but they're really tasty!!! :D

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