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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups flour |
1/2 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
1/2 cup sour cream |
1/4 cup butter, melted |
1/4 teaspoon almond extract |
3/4 cup sliced almonds, divided |
1/2 cup whole berry cranberry sauce |
Directions:
1. In a bowl combine the flour, sugar, baking powder, baking soda, and salt. In another bowl whisk eggs, sour cream, butter, and almond extract; stir into dry ingredients just until moist. Fold in 1/2 cup almonds.
2. Fill muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups 3/4ths full; sprinkle with remaining almonds.
3. Bake at 375 for 20-25 minutes. Cool for 5 minutes before removing from pan to wire rack.
4. Serve warm.
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