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Cranberry Almond Muffins

Western.Chefs's picture
  All purpose flour 3 Cup (48 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Sour cream 16 Ounce (1 Container)
  Milk 1⁄3 Cup (5.33 tbs)
  Salad oil 1⁄4 Cup (4 tbs)
  Almond extract 1⁄2 Teaspoon
  Eggs 2
  Cranberries 1 1⁄2 Cup (24 tbs), coarsely chopped (Fresh Or Frozen)
  Sliced blanched almonds 2 Tablespoon

1. Preheat oven to 400°F. Grease and flour twelve 3" by 1 1/2" muffin-pan cups.
2. In large bowl, mix first 5 ingredients. In medium-sized bowl, beat sour cream, milk, salad
*Or use twenty-four 2 V1i" by 1 1/4" muffin-pan cups; bake 20 minutes. Yield: 2 dozen muffins.oil, almond extract, and eggs until blended. Stir sour-cream mixture into flour mixture just until flour is moistened (batter will be lumpy). With rubber spatula, gently fold in cranberries.
3. Spoon batter into muffin-pan cups; sprinkle with sliced almonds. Bake 25 minutes or until golden and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pans; serve warm. Or cool on wire rack to serve later; reheat if desired.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3577 Calories from Fat 1562

% Daily Value*

Total Fat 176 g271.5%

Saturated Fat 60.9 g304.7%

Trans Fat 1 g

Cholesterol 666.4 mg222.1%

Sodium 3185.8 mg132.7%

Total Carbohydrates 436 g145.3%

Dietary Fiber 22 g87.9%

Sugars 129.5 g

Protein 70 g140.3%

Vitamin A 65.5% Vitamin C 43.4%

Calcium 152.9% Iron 125.8%

*Based on a 2000 Calorie diet

Cranberry Almond Muffins Recipe