Cranberry Muffin

This recipe makes either one large or two small cranberry muffins. 

1 tablespoon and 1 teaspoon butter or margarine, softened

1 tablespoon and 1 teaspoon white sugar

1 tablespooon and 1 teaspoon brown sugar

3/8 egg or 4 1/2 teaspoons egg substitute

1 tablespoon and 1 teaspoon orange juice

1/8 teaspoon vanilla extract

2 tablespoons and 2 teaspoons sour cream

1/3 cup all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon ground nutmeg

a pinch of salt, just pinch a few grains between your forefinger and thumb

2 tablespoons and 2 teaspoons chopped fresh or frozen cranberries

TOPPING:

1 teaspoon sugar

1/8 teaspoon ground nutmeg

1. Preheat oven to 400 degrees F. 

2. Using a fork, cream together the butter and sugars.

3. Add egg (or egg substitute) and vanilla, mix well. Fold in sour cream.

4. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in sour cream.  Fold in cranberries.  

5. Spoon batter into greased or paper-lined muffin cup(s).

6. Combine topping ingredients and sprinkle over muffins.

7. Bake in a preheated oven for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool in pan 10 minutes.