Cranberry Almond Muffins
|All purpose flour||3 Cup (48 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 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|
|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.