Cranberry Sour Cream Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is my adopted recipe from Feb 2005. I have changed a few ingredients from when CoffeeMom and karenann000 reviewed it. I made mine in 6- 3 1/2 inch muffin cups. I find the sour cream and cranberries go so well together.Absolutely delicious. I don't find it needs any addition flavoring. Ingredients:
2 cups all-purpose flour |
1/4 cup sugar |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1 large egg, slightly beaten |
3/4 cup sour cream |
1/4 cup milk |
1/4 cup vegetable oil |
1 1/2 cups raw cranberries, chopped or whole, your preference |
1/2 cup sugar |
Directions:
1. Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
2. Combine egg, sour cream, milk and oil in small bowl; blend well.
3. Add all at once to dry ingredients, stirring just enough to moisten.
4. Combine cranberries and 1/2 cup sugar; stir into batter.
5. Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.
6. Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.
7. Good hot or cold with butter, easy to reheat in micro.
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