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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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Cranberry Almond Muffins Recipe