Cranberry-Cardamom Muffins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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This cranberry muffin recipe was handed down to me from my Swedish mother and grandmother, who liked using cardamom in almost anything! You'll enjoy the light cake-like texture. Ingredients:
3-1/2 cups king arthur unbleached all-purpose flour |
1-3/4 cups sugar |
1-3/4 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cardamom |
1-1/2 cups fresh or frozen cranberries |
4 eggs. lightly beaten |
2 cups (16 ounces) sour cream |
1/2 cup butter or margarine, melted |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom. Add cranberries; stir to coat. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture; stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-10 minutes or until muffins test done. Remove from pans; serve warm. Yield: 2 dozen.
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