Cranberry Sour Cream Muffins
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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INGREDIENTS
Nutrition- 2cups all-purpose flour
- 1⁄4cup sugar
- 3⁄4teaspoon baking soda
- 1⁄4teaspoon salt
- 1
- 3⁄4cup sour cream
- 1⁄4cup milk
- 1⁄4cup vegetable oil
- 1 1⁄2
- 1⁄2cup sugar
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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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