The Humpherys Family

Cranberry Almond Muffins

Source  Taste of Home
Recipe Added:  3/6/2012
1 1/2 cups 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
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 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° 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.

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