Cranberry-Cardamom Muffins Recipe

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Cranberry-Cardamom Muffins Recipe

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5 1
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
24 servings
TOTAL 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.
Originally published as Cranberry-Cardamom Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p76

Nutritional Facts

1 each: 212 calories, 8g fat (5g saturated fat), 59mg cholesterol, 217mg sodium, 30g carbohydrate (16g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
Originally published as Cranberry-Cardamom Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p76

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