Cranberry-Vanilla Muffins

Recipe Ingredients

		Batter
1/2		Vanilla bean - cut in small pieces
1 cup	198g / 7oz	Sugar
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick)
2 cups	396g / 13oz	Eggs (large)
2 cups	125g / 4.4oz	Unbleached all-purpose flour
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Milk
2 1/2 cups	232g / 8.2oz	Fresh cranberries - coarsely chopped
		Topping
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Grated nutmeg

Recipe Instructions

Preheat the oven to 375 degrees. Line 12 to 14 muffin cups with paper liners.

Prepare the batter: Place the vanilla bean and sugar in a blender or food processor and process until the vanilla bean is ground into tiny flecks.

Using an electric mixer, cream the vanilla sugar with the butter in a mixing bowl until smooth. Add the eggs one at a time, beating well after each addition.

Mix together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the milk, mixing until smooth and fluffy. Fold in the cranberries.

Divide the batter between the muffin cups, filling each one almost full. Mix together the sugar and nutmeg for the topping and sprinkle generously over the muffins. Bake until puffed, light golden brown, and a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Serve the muffins warm or at room temperature.

Source:
COLD-WEATHER COOKING by Sarah Leah Chase (c) 1990 - Workman Publishing, New York - 418 pages - $13.95 - As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

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