Sunday, December 11, 2011

Cranberry Pecan Muffins

These are just as easy as using a mix, I swear! And sooo much better. Ya know, because of the sour cream. Sour cream makes everything better. :) I got this recipe from

Cranberry Pecan Muffins

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup sour cream
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
3/4 cup chopped fresh or frozen cranberries
1/2 cup chopped pecans
2 Tbsp. sugar
1/8 tsp. ground nutmeg

In a mixing 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. Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees for 20 minutes. Cool for 5 minutes before removing from pans to wire racks.

No comments:

Post a Comment