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Cranberry-Cardamom Muffins
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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, 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.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |