Cranberry Cream Muffins

I am forever looking for different ways to use my leftover fresh produce.  And most of the time it's in my baking if I can.  That is how these cranberry muffins evolved.  They are both sweet and a little bit tart.  Two great additives for these moist muffins.  I have also used this same recipe, but with fresh cherries and fresh blueberries.  It is just wonderful every which way so far.

2 1/2 cups of all-purpose flour

3/4 cup of sugar

1 T. baking powder

1/2 tsp. salt

6 T. real unsalted butter (room temperature)

2 eggs
1 cup of milk
1 tsp. real vanilla extract

1 cup of sour cream

1 1/4 cup of fresh cranberries (halved)

2 tsp. cinnamon

1 T. sugar

-Preheat oven to 350* and grease the entire muffin pan (always just in case they rise over the cups). Combine flour, sugar, baking powder and salt in a large bowl; using a fork,cut in butter until crumbly. In a small bowl whisk together eggs, milk and vanilla. Pour egg mixture into dry mixture and thoroughly combine. Add in the sour cream and stir well; gently fold in the cranberries. Spoon the batter into your prepared muffin pan; sprinkle the tops with cinnamon and sugar. Bake for 1 hour or until inserted toothpick comes out clean. Makes at least 12.  Enjoy!