Wednesday, April 22, 2015

Cranberry-Almond Sour Cream Muffins

1-1/2 cups all purpose flour
1/2 cup sugar
1 tsp. baking powder
1/4 tsp. each baking soda, salt
2 large eggs
1/4 cup butter or margarine, melted
1/2 cup sour cream
1/2 tsp. almond extract
3/4 cup sliced almonds, divided use
1/2 cup whole-berry canned cranberry sauce
      Heat oven to 375ºF (190ºC).  Line muffin pans with baking cup papers, or grease each cup well with shortening.  Mix flour, sugar, baking powder, baking soda and salt in a large bowl.  Break eggs into another bowl.  Whisk in melted butter, sour cream and almond extract.  When blended, stir in 1/2 cup almonds. Pour egg mixture over dry ingredients and fold in just until dry ingredients are moistened.  Spoon 2 scant tbsp. batter into each baking cup.  Top with a level tbsp. cranberry sauce, then remaining batter to 'enclose' cranberry sauce.  Sprinkle with remaining almonds.  Bake muffins 30 - 35 minutes, until lightly browned and springy to touch.  Remove from oven, let stand 20 minutes before removing muffins from pan.  Can be served warm, or cooled completely.

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