 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
|
I often serve these colorful muffins when my United Methodist circle meets at my home. They are always a hit. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1 cup (8 ounces) sour cream |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
3/4 cup coarsely chopped fresh or frozen cranberries |
1/2 cup chopped pecans |
topping: |
2 tablespoons sugar |
1/8 teaspoon ground nutmeg |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
2. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.
|
|