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Cranberry-Cardamom Muffins

Country.Chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked

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