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Cranberry and Sour Cream Muffins
from the kitchen of Sharmagne Leland St. John

3/4 cups butter
1 1/2 cups sugar
3 eggs
3 teaspoons vanilla extract
2 3/4 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 3/4 cups sour cream  divided
1 1/4 cups chopped fresh cranberries
Slivered almonds

Cream the butter and sugar until light and fluffy.  Add the eggs one at a time beating after each egg is added.  Stir in the vanilla. 
In a medium bowl sift the flour, baking soda, baking powder and salt.  Alternately add the dry ingredients and 1 1/2 cups sour cream to the butter and sugar mixture.  Dust the chopped cranberries with a bit of flour and fold into the batter. 

Line the muffin tins with 24 paper liners.  Spoon the batter to fill the cups 3/4 full. Spoon a dollop of sour cream  on top of each muffin.  Top with slivered almonds.  Bake in a preheated 350 degree oven for 20-25 minutes, or until done.

Serve with a steaming pot of 1/2 Earl Gray and 1/2 English Breakfast tea.

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