Cranberry-Cardamom Muffins
Cookin' Up Country Breakfasts Cookbook
Try a FREE ISSUE of Taste of Home!
This cranberry muffin recipe was handed down to me from my Swedish mother and grandmother, who liked using cardamom in almost anything! You'll enjoy the light cake-like texture.
SERVINGS: 24
CATEGORY: Breads

METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
- 3-1/2 cups all-purpose flour
- 1-3/4 cups sugar
- 1-3/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1-1/2 cups fresh or frozen cranberries
- 4 eggs. lightly beaten
- 2 cups (16 ounces) sour cream
- 1/2 cup butter or margarine, melted
- 1 teaspoon vanilla extract
Directions:
In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom. Add cranberries; stir to coat. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture; stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-10 minutes or until muffins test done. Remove from pans; serve warm. Yield: 2 dozen.