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Cranberry-Cardamom Muffins

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

In a large bowl, combine flour, sugar, baking soda, baking powder,

Printed from tasteofhome.com Sep 5, 2008

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Cranberry-Cardamom Muffins cont.

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.