Thursday, December 1, 2011

Cranberry Muffins

My husband recently had to bring cranberry muffins in for an activity with his class so this recipe turned into a joint project. He got excited and started mixing ingredients and then asked me to come take over :)

They turned out great and I had to share them with you. They had a denser consistency than the light and fluffy muffins that I'm used to (more like a corn muffin), but they held up well with the cranberries and were wonderful.

For the muffins we used:
  • 1/2 cup butter or margarine, softened
  • 1 cup brown 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
  • 1/4 teaspoon salt
  • 1 1/2 cups chopped fresh  cranberries
  • TOPPING:
  • 2 tablespoons sugar
  • 1/8 teaspoon ground nutmeg
1.  In a mixing bowl, cream butter and brown sugar. Add eggs and vanilla; mix well. Fold in sour cream. 

2.  In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened.

3.  Fold in cranberries. 

4.  Fill greased or paper-lined muffin cups two thirds full. 

5.  Combine topping ingredients; sprinkle over muffins. 

6.  Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.




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