Cranberry-Cardamom Muffins Recipe
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 15-20 minutes or until muffins test done.
Remove from pans; serve warm.
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 15-20 minutes or until muffins test done.
Remove from pans; serve warm.
Questions, Comments and Reviews
By Same Chef
Chef
