1/2 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. sour cream
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 c. chopped cranberries
1/3 c. chopped pecans
2 tbsp. sugar
1/8 tsp. nutmeg

Preheat oven to 400 degrees. Cream butter, gradually add 1 cup sugar and beat until light and fluffy. Beat in eggs and vanilla. Fold in sour cream. Combine the next five dry ingredients. Gradually blend into creamed mixture. Fold in cranberries and nuts. Fill 2 1/2 inch diameter paper-lined muffin cups, half full. Combine 2 tablespoons sugar with 1/8 teaspoon nutmeg and sprinkle over each muffin. Bake 20 to 25 minutes. Cool slightly then remove to wire rack to cool completely. Yield: 24 muffins.