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Cranberry-Cardamom Muffins Recipe

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.

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Cranberry-Cardamom Muffins Recipe

Prep: 20 min. Bake: 15 min.

Yield: 24 Servings

20 15 35

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.

Nutritional Facts 1 serving (1 each) equals 212 calories, 8 g fat (5 g saturated fat), 59 mg cholesterol, 217 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cranberry-Cardamom Muffins in Cookin' Up Country Breakfasts Cookbook , p76

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas