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Cranberry-Cardamom Muffins

Country.Chef's picture
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Sugar 1 3⁄4 Cup (28 tbs)
  Baking soda 3⁄4 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Cranberries 1 1⁄2 Cup (24 tbs) (Fresh/Frozen)
  Eggs 4 , beaten
  Sour cream 32 Ounce (2 Cup)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Vanilla extract 1 Teaspoon

In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom.
Add cranberries; stir to coat.
In a small bowl, combine eggs, sour cream, butter and vanilla; mix well.
Add to cranberry mixture; stir just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375° for 15-20 minutes or until muffins test done.
Remove from pans; serve warm.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5891 Calories from Fat 2593

% Daily Value*

Total Fat 295 g453.5%

Saturated Fat 169.1 g845.5%

Trans Fat 0 g

Cholesterol 1559.5 mg519.8%

Sodium 3420.7 mg142.5%

Total Carbohydrates 741 g246.9%

Dietary Fiber 20.1 g80.4%

Sugars 391.5 g

Protein 91 g182%

Vitamin A 182.2% Vitamin C 51.1%

Calcium 159.2% Iron 149.4%

*Based on a 2000 Calorie diet

Cranberry-Cardamom Muffins Recipe