Cranberry Muffins
I bought two bags of cranberries for Thanksgiving before my aunt told me she’d make the cranberry sauce. She did not bring any cranberry sauce for dinner but by the time she arrived it was too late for me to start so I got stuck with two bags of cranberries. Not knowing what to do with them, I stuck them in the freezer. They were taking up space I decided to use some.
I’m not a huge fan of muffins, yet for some reason I like to bake them. These cranberry muffins turned out much better than I expected. Bonus points for Sam loving them and asking for “muffin, muffin” every time he sees them. The recipe is for 12 regular sized muffins. I froze half.
Cranberry Muffins
INGREDIENTS
* 1/2 cup butter or margarine, softened
* 1 cup sugar (I used half brown sugar and half regular sugar)
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream (I used low fat)
* 2 cups all-purpose flour (I used one cup of whole wheat flour and one cup of all-purpose)
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1 cup chopped fresh or frozen cranberries (I pulsed these a few times in the mini food processor- much easier than chopping)
TOPPING:
* 2 tablespoons sugar
* 1/8 teaspoon ground nutmeg
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Fold in sour cream. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups two thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.
My StumbleUpon Page
December 11th, 2007 at 3:51 pm
Thx for the link!