CRANBERRIES AND CREAM MUFFINS

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups cranberries, fresh or frozen
2 eggs, lightly beaten
1 cup (8 oz) sour cream
1/2 cup vegetable oil
1/2 teaspoon vanilla extract

Preheat oven to 400 degrees F. Grease or paper line muffin cups.

In a large bowl combine flour, sugar, baking powder, baking soda, and salt.

Cut cranberries in half and toss gently with dry ingredients; set aside.

In a small bowl, combine eggs, sour cream, oil and vanilla. Mix well. Stir wet ingredients into dry ingredients just until moistened. Fill muffin cups 2/3 full with batter.

Bake for 20 to 25 minutes or until toothpick inserted in the center of a muffin comes out clean.

Makes 12 standard-size muffins.
Source: Kansas City Star
1999 Warrens Wisconsin Cranberry Festival recipe contest
First place in the youth division by Katie, 10 years old