Cranberry Muffins

1 cup sugar
½ cup unsalted butter
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
½ tsp grated NUTMEG
2 tsp baking powder
¼ tsp salt
½ cup milk
2 ½ cups fresh, coarsely chopped cranberries

Preheat oven to 375 F. Line a 12 cup muffin tin with paper liners. With an electric mixer, cream sugar and butter until smooth in a large bowl. One at a time add eggs beating well with each one. Add vanilla and mix until blended. In a smaller bowl, sift together flour, nutmeg, baking powder and salt. Alternately add the dry ingredients and milk to the creamed mixture blending until smooth and fluffy. Fold in cranberries. Evenly divide batter into the prepared muffin cups. Bake 25 minutes or until golden brown and an inserted toothpick comes out clean.