Cranberry Almond Muffins

By june

Ingredients

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

Details

Servings 9

Preparation

Step 1

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 the dry ingredients just until moistened. Fold in 1/2 cup almonds.
Fill greased or paper-lined muffin cups half full; drop 1 tbsp 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 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Serve warm.

*This would be good with any kind of jelly or jam.