Cranberry Muffin


  • 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.

    Source: Baking for One

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