My youngest daughter, Elaine, made these wonderful muffins for breakfast when my husband and I were visiting her in Virginia. We just loved them, so now we enjoy them at our home. —Janice Pletscher, Basking Ridge, New Jersey
Cranberry Almond Muffins
Cranberry Almond Muffins
Prep Time
20 min
Cook Time
20 min
Yield
8 muffins
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1/4 teaspoon almond extract
- 3/4 cup sliced almonds, divided
- 1/2 cup whole-berry cranberry sauce
Directions
- 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 310 calories, 14g fat (6g saturated fat), 78mg cholesterol, 249mg sodium, 39g carbohydrate (18g sugars, 2g fiber), 6g protein.
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