Cranberry Almond Sour Cream Muffins

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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