Cranberry Almond Muffins Recipe
Do you want one great recipe suggestion to try today? Then this Cranberry Almond Muffins is it. It is the perfect choice for Breakfast. If you have plenty of Fruits on hand then Cranberry Almond Muffins is the thing to make. I challenge you to give me a better recipe of Cranberry Almond Muffins than this.
Ingredients
3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 16-ounce container sour cream
1/3 cup milk
1/4 cup salad oil
1/2 teaspoon almond extract
2 eggs
1 1/2 cups fresh or frozen cranberries, coarsely chopped
2 tablespoons sliced blanched almonds
Directions
1. Preheat oven to 400°F. Grease and flour twelve 3" by 1 1/2" muffin-pan cups.
2. In large bowl, mix first 5 ingredients. In medium-sized bowl, beat sour cream, milk, salad
*Or use twenty-four 2 V1i" by 1 1/4" muffin-pan cups; bake 20 minutes. Yield: 2 dozen muffins.oil, almond extract, and eggs until blended. Stir sour-cream mixture into flour mixture just until flour is moistened (batter will be lumpy). With rubber spatula, gently fold in cranberries.
3. Spoon batter into muffin-pan cups; sprinkle with sliced almonds. Bake 25 minutes or until golden and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pans; serve warm. Or cool on wire rack to serve later; reheat if desired.
2. In large bowl, mix first 5 ingredients. In medium-sized bowl, beat sour cream, milk, salad
*Or use twenty-four 2 V1i" by 1 1/4" muffin-pan cups; bake 20 minutes. Yield: 2 dozen muffins.oil, almond extract, and eggs until blended. Stir sour-cream mixture into flour mixture just until flour is moistened (batter will be lumpy). With rubber spatula, gently fold in cranberries.
3. Spoon batter into muffin-pan cups; sprinkle with sliced almonds. Bake 25 minutes or until golden and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pans; serve warm. Or cool on wire rack to serve later; reheat if desired.
