Cranberry Almond Muffins

By 1For_Him

Ingredients

• 1-1/2 * 1-1/2 cups all-purpose flour
• 1/2 * 1/2 cup sugar
• 1 * 1 teaspoon baking powder
• 1/4 * 1/4 teaspoon baking soda
• 1/4 * 1/4 teaspoon salt
• 2 * 2 eggs
• 1/2 * 1/2 cup sour cream
• 1/4 * 1/4 cup butter, melted
• 1/4 * 1/4 teaspoon almond extract
• 3/4 * 3/4 cup sliced almonds, divided
• 1/2 * 1/2 cup whole-berry cranberry sauce

Details

Servings 8

Preparation

Step 1

Prep: 20 min. Bake: 20 min.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds.

Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds.

Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.


Nutrition Facts: 1 serving (1 each) equals 310 calories, 14 g fat (6 g saturated fat), 78 mg cholesterol, 249 mg sodium, 39 g carbohydrate, 2 g fiber, 6 g protein.

Cranberry Almond Muffins published in Taste of Home February/March 2006, p27