Cranberry Muffin

I always want to utilize the canned Cranberry that I bought in Singapore last time but I was somehow hesitated to determine the recipe that I would use. There were loaded of recipes using Cranberry in allrecipes.com and finally I fell my choice into this simple, no way difficult recipe on the website, kind of recipe I always like ;)

I omitted some ingredients from the original recipe to make it my own and I'm glad I did as it turned out to be another best muffin recipe I ever had! It was also quickly became a hit at the office during breakfast time :)

Ingredients:

• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg (I omitted this)
• 1/4 teaspoon salt
• 1 cup chopped fresh or frozen cranberries (I used 2 cups)

TOPPING:
2 tablespoons sugar
1/8 teaspoon ground nutmeg

Directions:

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in sour cream and the cranberries.
Fill greased or paper-lined muffin cups two thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.