-1/2 cup butter, softened
-1 cup 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
-1/4 teaspoon salt
-1 cup chopped fresh or frozen cranberries
- In a mixing bowl, cream butter and sugar
- Add eggs and vanilla; mix well
- Fold in sour cream
- Combine flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened
- Fold in cranberries
- Fill greased or paper-lined muffin cups two thirds full
- Bake at 400 degrees F for 20-25 minutes or until muffins test done
- Cool in pan 10 minutes; remove to a wire rack