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Ingredients
| sour cream: 1 cup |
| vanilla extract: 1 tsp |
| salt: 1 tsp |
| light brown sugar (packed): 1 1/2 cups |
| vegetable oil: 2/3 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 2 1/2 cups |
| cranberries (whole): 1 1/2 cups |
| pecans: 1/2 cup (chopped) |
| granulated sugar: 2 Tbl |
| salted butter (for topping) |
It's the Berries!
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
13 serving(s)
Tags
- Preheat oven 325°F.
- In a small bowl, stir sour cream, vanilla, and salt with a spoon.
- In another small bowl, combine brown sugar, oil,a nd egg with an electric mixer.
- Pour both mixtures into a larger bowl and mix together.
- Gradually add the flour to the mixture. Fold in cranberries and pecans without stirring too thoroughly.
- Pour batter into cups of a greased muffin pan. Sprinkle tops with sugar and place a dab of butter on each.
- Bake for 30 minutes.