"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

MUFFINS-CRANBERRY SOUR CREAM Recipe

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This recipe for MUFFINS-CRANBERRY SOUR CREAM, by , is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Johnson

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup butter
3 cups sugar
6 eggs
1 Tbs vanilla
5 1/4 cups flour
3 tsp baking soda
1/2 tsp salt
3 tsp baking powder
3 cups sour cream
3 cups chopped fresh cranberries
1 Tbs orange zest
1 cup chopped walnuts

Directions:
Directions:
Cream butter and sugar til fluffy. Add eggs one at a time, beating after each one. Add the vanilla. Set aside. Sift together the flour, soda, salt and baking powder. Alternately, add the dry ingredients and the sour cream to the butter mixture. Process the cranberries in a food processor with orange zest until chopped. Fold them into the batter with the walnuts.

Line muffin tins with paper liners and fill 3/4 full with batter.

Bake at 350 for approximately 30-35 minutes.

Number Of Servings:
Number Of Servings:
40 muffins
Personal Notes:
Personal Notes:
You will remember these as one of the Lodge breakfast muffins--I used blueberries instead of cranberries--if the berries are frozen remember to fold them in by hand very gently or you will have bluish-green muffins! FYI : Dusting fresh berries with flour before folding them into the batter keeps them from falling to the bottom or floating to top.

 

 

 

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