Cranberry Almond Sour Cream Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I haven't tried this recipe yet but I hope to soon! Ingredients:
1 1/2 cups flour |
1/2 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs |
1/4 cup melted butter |
1/2 cup sour cream |
1/2 teaspoon almond extract |
3/4 cup sliced almonds |
1/2 cup whole berry cranberry sauce |
Directions:
1. Heat oven to 375 degrees F. Line muffin pans with paper baking cups.
2. Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
3. Break eggs into another bowl. Whisk in butter, sour cream and almond extract. When blended, stir in 1/2°C almonds.
4. Pour egg mixture over dry ingredients and mix just until blended.
5. Spoon 2 scant T. of batter into each baking cup. Top with a level T. of cranberry sauce and then with remaining batter. Sprinkle with remaining almonds.
6. Bake 30-35 minutes or until brown and springy to the touch. Let stand for 20 minutes before removing from muffin cups.
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