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Cranberry Almond Sour Cream Muffins Recipe

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This recipe for Cranberry Almond Sour Cream Muffins is from Michael & Melissa's , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2c all-purpose flour
1/2c granulated sugar
1tsp baking powder
1/4tsp baking soda
1/4tsp salt
2 large eggs
1/2c (1/2 stick) butter, melted
1/2c sour cream
1/2tsp almond extract
3/4c sliced unblanched almonds
1/2c whole-berry cranberry sauce
Directions:
Directions:
Heat oven to 375 degrees. Line muffin pans with foil baking cups, or place baking cups on a baking sheet.

Mix flour, sugar, baking powder, baking soda and salt in a large bowl.

Break eggs into another bowl. Whisk in butter, sour cream, and almond extract. When blended, stir in 1/2 cup almonds.

Pour egg mixture over dry ingredients and fold in just until dry ingredients are moistened.

Spoon 2 scant tablespoons of batter into each baking cup. Top with a level tablespoon of cranberry sauce, then with remaining batter. Sprinkle with remaining almonds.

Bake 30 to 35 minutes, or until brown and springy to the touch. Let stand 20 minutes before removing muffins from cups.
Number Of Servings:
Number Of Servings:
8 regular muffins
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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