Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 1/2 cup sugar

  3. 1 teaspoon baking powder

  4. 1/4 teaspoon baking soda

  5. 1/4 teaspoon salt

  6. 2 eggs

  7. 1/2 cup sour cream

  8. 1/4 cup butter, melted

  9. 1/4 teaspoon almond extract

  10. 3/4 cup sliced almonds, divided

  11. 1/2 cup whole-berry cranberry sauce

Instructions Jump to Ingredients ↑

  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 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.


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