Cranberry Almond Muffins Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 310
  • Fat:
  • 14 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 78 mg
  • Sodium:
  • 249 mg
  • Carbohydrate:
  • 39 g
  • Fiber:
  • 2 g
  • Protein:
  • 6 g


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Cranberry Almond Muffins

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My youngest daughter, Elaine, made these wonderful muffins for breakfast when my husband and I were visiting her in Virginia. We just loved them, so now we enjoy them at our home. —Janice Pletscher, Basking Ridge, New Jersey

SERVINGS: 8

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 20 min. Bake: 20 min.

Ingredients:

  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  • 1/4 teaspoon almond extract
  • 3/4 cup sliced almonds, divided
  • 1/2 cup whole-berry cranberry sauce

Directions:

In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds.
    Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds.
    Bake at 375° for 20-25 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.


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