Cranberry Sour Cream Muffins

Name: Cranberry Sour Cream Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6-12 serving(s)
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

(13)

Recipe by Dorel

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.

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READY IN: 35mins

SERVES: 6-12

UNITS: US

INGREDIENTS

Nutrition

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

Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
Combine egg, sour cream, milk and oil in small bowl; blend well.
Add all at once to dry ingredients, stirring just enough to moisten.
Combine cranberries and 1/2 cup sugar; stir into batter.
Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.
Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.
Good hot or cold with butter, easy to reheat in micro.

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