With the tender texture of a moist cupcake, these little gems are delectable.  Luscious blueberries will work too ... just drain them very well before adding to the batter.

CRANBERRY MUFFINS

3/4   cup butter

1 1/2   cups sugar

3   eggs

2  teaspoons vanilla

2 3/4    cups flour

1 1/2   teaspoons baking soda

1/2   teaspoon salt

1 1/2   teaspoons baking powder

1 1/2   cups sour cream

1  cup chopped fresh (or thawed) cranberries or whole blueberries

SUGAR TOPPING

1/4  cup brown sugar

1/4   cup sugar

1  teaspoon cinnamon

1/4  teaspoon cloves

1  teaspoon orange peel

Cream the butter and sugar until light and fluffy.  Add the eggs one by one, beating after each addition.  Add the vanilla.  Set aside.

Sift together the flour, baking soda, salt, and baking powder.  Alternately add the dry ingredients and the sour cream to the butter mixture.  Dust the cranberries with a little flour and fold them into the batter.

Line muffin tins with paper liners and fill 3/4 full with batter.  Bake at 350 degrees for approximately 23 - 25 minutes, or until done.  Yield:  24 muffins

SUGAR TOPPING:

In a small bowl mix the ingredients together with a fork.  Melt 1/4 cup butter.  When the muffins have cooled about 20 minutes, brush their tops with melted butter and dredge them in the sugar topping.

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