pat's Recipe

Sour Cream Cranberry Muffins

Category: Muffins

nonstick cooking spray
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter
1 8-ounce carton sour cream or plain yogurt
1/2 cup granulated sugar
1/2 cup milk
1 egg, lightly beaten
3/4 cup cranberries
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 Tbsp granulated sugar
1 tsp pumpkin pie spice

Lightly coat 12 regular (2 1/2-in) muffin cups with cooking spray.
In a large mixing bowl, mix flour, bakng powder, soda, and salt. Cut in butter until mixture is crumbly.
In a bowl, mix sour cream, 1/2 cup sugar, milk and egg; stir into dry ingredients. Fold in cranberries.
Stir together the brown sugar, pecans, 2 Tbsp granulated sugar and pumpkin pie spice.
Spoon half of the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and nut mixture.
Bake in a 350 degrees F oven for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Serve warm.

makes 12 muffins