Cranberry Muffins

(Yes, I know it's February and I have to change the Christmas tablecloth:)

Dear reader, have you ever had things disappear in your house? Have you ever been confronted with the mystery of unmatched socks and strange stains on your best linen napkins? I always used to think that disappearing objects got transported to another dimension where someone probably needed them more than me, but recently found out that it's not always the case:)

It went as follows: my husband had to do some domestic repairs in the master bedroom, and accidentally found a magazine behind the bed which a dear friend sent to me years ago. It was Southern Lady, the Christmas edition. It has some great recipes, too. Christmas season can be behind our backs, but I still have some cranberries in my freezer, so today I tried my hand at cranberry muffins, changing the recipe slightly. Let me tell you, they are delicious!

Here is the recipe:

For the muffins, you will need

1 3/4c white flour
1/4c whole wheat flour
1c brown sugar
2tsp baking powder
1/4tsp salt
1c frozen cranberries
2 eggs
1/2c melted butter
1/2c milk
1/2c sour cream

For the crumble topping, you will need:

1/4c sugar
1/4c white flour
1tsp vanilla extract
ground cinnamon to taste
1tbsp melted butter

Start with making the topping: in a small bowl, combine the first four ingredients, add butter, stir until crumbly and set aside.

In a medium bowl, combine flour, sugar, baking powder, salt and cranberries, stir together. In another bowl, whisk together eggs, butter, milk and sour cream, add to the flour mixture and stir just until moistened. Don't over mix the batter! Fill the paper lined muffin cups (they will be nearly full), add the topping. Bake at 200*C (400*F) for about 20 minutes, cool before removing from the muffin pan. Yield: 12 muffins. Enjoy with family and friends!