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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1/2 cup |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| salt: 1/4 tsp |
| eggs: 2 |
| salted butter (melted): 1/4 cup |
| sour cream: 1/2 cup |
| almond extract: 1/2 tsp |
| almonds (sliced): 3/4 cup |
| canned cranberry sauce: 1/2 cup |
Cranberry Almond Sour Cream Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
- Heat oven to 375 degrees F. Line muffin pans with paper baking cups.
- Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
- Break eggs into another bowl. Whisk in butter, sour cream and almond extract. When blended, stir in 1/2°C almonds.
- Pour egg mixture over dry ingredients and mix just until blended.
- 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.
- Bake 30-35 minutes or until brown and springy to the touch. Let stand for 20 minutes before removing from muffin cups.