Quick Bread

Sour Cream Nutmeg Muffins

1/2 cup (1 stick) butter

1 cup sugar

2 eggs

1 teaspoon vanilla

8 ounces (1 cup) sour cream

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup dried or fresh cranberries (optional)

Topping

1/2 to 1 teaspoon ground nutmeg

1 1/2 tablespoons sugar (coarse sugar is best)

Heat oven to 400 degrees. In large bowl of an electric mixer beat butter and sugar for a good 5 minutes, until no grains of sugar remain. Add eggs and vanilla and beat until light and fluffy. Measure the flour, baking powder, baking soda, salt and nutmeg into another bowl, and whisk well to combine. Stir into butter mixture just until moistened. Fold in sour cream by hand. Fold in the cranberries.

Fill greased or paper-lined muffin cups two-thirds full. Combine the nutmeg and sugar to make the topping and sprinkle evenly over the muffins. Bake 20 to 25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack to cool completely. Makes 18 standard-size muffins, 12 large.

Per serving: 175 calories (41 percent from fat), 8 g fat (4.7g saturated, 2.1 g monounsaturated), 39.7 mg cholesterol, 2.4 g protein, 23.4 g carbohydrates, 0.4 g fiber, 149 mg sodium.