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Cranberry Almond Muffins Recipe

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This recipe for Cranberry Almond Muffins, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Wiser
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c all-purpose flour
1/2 c sugar
1 tsp baking soda
1/4 tsp salt
2 eggs
1/2 c sour cream
1/4 c butter, melted
1/4 tsp almond extract
3/4 c sliced almonds, divided
1/2 c whole-berry cranberry sauce

Directions:
Directions:
In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds. Fill greased or paper-lined muffin cups half full; drop 1 tbsp cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds. Bake at 375 for 20-25 minutes or until a toothpick inserted 1 inch from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Number Of Servings:
Number Of Servings:
8 muffins

 

 

 

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