Cranberry-Vanilla Muffins

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Cranberry-Vanilla Muffins

 

We made these this morning and oh my, there is only one left, which I have

hidden..but ssssshhhhh don't tell. they were light and airy.this is a keeper. AJ

 

1 cup sugar

1/2 cup unsalted butter

2 large eggs or replacement

1 tsp. vanilla extract

2 cups unbleached all purpose flour

1/2 tsp. grated nutmeg

2 tsps. baking powder

1/4 tsp. salt (necessary)

1/2 cup soy milk

2 1/2 cups fresh cranberries, coarsely chopped, I used frozen, rinsed and

drained well

 

Preheat oven to temperature 375 degrees. Line 12 muffin cups with paper liners.

Using an electric mixer, cream sugar with butter in a mixing bowl until smooth.

Add eggs one at a time, beating well after each addition. Add vanilla. Sift next

4 ingredients together in a bowl. Add dry ingredients to the creamed mixture

alternately with milk, mixing until smooth and fluffy. Fold in cranberries.

Divide batter into the muffin cups, filling each one almost full. Bake about 25

minutes, or until golden brown and a toothpick inserted in the center of a

muffin comes out clean. Serve muffins warm or at room temperature.

Makes 12 muffins.