Cranberry Muffins Jalapeno Corn Bread
Cream-Style Corn Bread

Yield: 12-18 Muffins, depending on size of tins

2 cups all-purpose flour
2 teaspoons double acting baking powder
½ teaspoon salt
½ cup butter, softened
1 cup sugar
2 extra large eggs
1 ½ teaspoons vanilla extract
½ cup whole milk
2 cups fresh blueberries
1 tablespoon sugar mixed with ¼ teaspoon ground nutmeg

1. Preheat oven to 375˚F.
2. Sift together flour, baking powder and salt.
3. Cream butter with the sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla.
4. Beat in flour mixture alternately with the milk, half at a time.
5. Gently fold blueberries into batter. Spoon into greased muffin tine, filling three-fourths full.
6. Sprinkle tops with nutmeg sugar. Bake for 25 minutes or until golden. Let cool slightly. Run a knife around edges of muffins and turn pan upside down to remove.

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