|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|
|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.