1/2 c. butter (1 stick)
1 c. sugar
1 tsp. vanilla extract
1 c. dairy sour cream
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1/2 tsp. nutmeg
1/4 tsp. salt
3/4 c. halved fresh cranberries
1/3 c. chopped pecans
1/8 tsp. nutmeg
2 tbsp. sugar

Preheat oven to 325 degrees. Cream butter; gradually add 1 cup sugar and beat until light and fluffy. Beat in eggs and vanilla. Fold in sour cream. Combine flour, baking powder, soda, the nutmeg and salt. Gradually blend into creamed mixture. Fold in cranberries and nuts. Batter is very thick.

Fill 2 1/2 inch diameter paper-lined muffin cups 1/2 full. Combine 2 tablespoons sugar and 1/8 teaspoon nutmeg. Sprinkle a small portion over top of each muffin. Bake 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly. Remove to wire racks to cool completely.