Sweet, fluffy muffins studded with tart cranberries.

1/2 C. butter, softened
1 C. sugar
2 eggs
1 tsp. vanilla
1 C. sour cream
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 C. fresh or frozen cranberries, chopped

TOPPING:
2 TBSP sugar
1/8 tsp ground nutmeg

In a bowl cream butter and sugar. Add eggs and vanilla, mix well. Fold in sour cream. Combine flour, baking power, baking soda, nutmeg and salt, stir into the creamed mixture just until moistened. Fold in (thawed) cranberries. Fill greased or paper line muffin cups and fill almost to the top. Sprinkle with sugar and nutmeg mixture. Bake at 400 degrees for 20-23 minutes or until done. Cool in pan for 10 minutes. Remove to higher rack. Yield: 12 - 16 muffins