Taste of Home Back To Recipe»

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 212
  • Fat:
  • 8 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 59 mg
  • Sodium:
  • 217 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g

Cranberry-Cardamom Muffins

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

PREP

 20 min.

COOK

 15 min.

TOTAL

 35 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.

Printed from tasteofhome.com Sep 6, 2008

Copyright Reiman Media Group, Inc © 2008