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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My youngest daughter, Elaine, made these wonderful muffins for breakfast when my husband and I were visiting her in Virginia. We just loved them, so now we enjoy them at our home. âJanice Pletscher, Basking Ridge, New Jersey Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 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 large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds.
2. Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds.
3. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
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