Cranberry Vanilla Muffins

I introduced my family to Beets and Bonbons this weekend (hi, everyone!) and I think I have a whole new audience.

This recipe comes from my mom and has been a Thanksgiving staple for as long as I can remember. It was probably the only cooking I ever did while growing up, and I looked forward to my role every year. At our house, the muffins are served as a side to the Thanksgiving feast, and double as a delicious breakfast the next morning.

Cranberry Vanilla Muffins
(from "Cold Weather Cooking" by Sarah Leah Chase)

Batter

1/2 vanilla bean, cut into small pieces
1 C sugar
1/2 C (1 stick) unsalted butter
2 large eggs
2 C unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C milk
2 1/2 cups fresh cranberries, coarsely chopped


Topping

2 Tbs. sugar
1/2 tsp. grated nutmeg

1. Preheat oven to 375 degrees F. Line 12-14 muffin cups with paper liners.

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

3. 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.

4. 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.

5. 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 into the center of a muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.

Enjoy!