Fresh Cranberry Muffins

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Flour
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 1/2 cup Butter
  • 1 1/4 cup Sour cream

Found on thepinningmama.com

Ingredients

• ½ cup butter, softened
• 1¼ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1¼ cup sour cream
• 2 cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground nutmeg
• ½ tsp salt
• 2 cups fresh cranberries, coarsely chopped
• ½ cup walnuts, chopped (optional)

Directions

• Preheat oven to 400F.
• Cream butter and sugar in a large bowl, then add the eggs one at a time and once mixed well, add the vanilla and mix to combine. Stir in the sour cream to the mixture and set aside.
• In a medium bowl, combine the flour, baking powder, baking soda, nutmeg, and salt.
• Add the dry ingredients into the wet ingredients in thirds, mixing just until moistened.
• Rinse and roughly chop the cranberries, then fold them into the muffin batter.
• Fill each cup in the Demarle at Home muffin tray ⅔ full and bake on the middle rack for 15-20 minutes or until the tops of the muffins are golden brown and the muffins are set.