Cranberry and cardamom muffins (variations)
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Sugar |
| 3½ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 1¾ | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Cardamom*** |
| 1 | cup | Cranberries*** |
| 4 | ounces | Sweet butter; melted |
| 4 | Eggs | |
| 1 | teaspoon | Vanilla |
| 2 | cups | Sour cream |
Directions
SEE VARIATIONS
Preheat oven to 400 degrees.
In an electric mixer bowl, mix together all dry ingredients. Add cranberries and mix briefly to coat.
Add the eggs, sour cream, melted butter and vanilla, all at once, mixing only to moisten completely. Do not overmix! Scoop into well-greased muffin tins, filling ⅔ full.
Bake in preheated oven for 15 to 20 minutes or until golden.
Yield: 18 to 24 muffins.
Note: This is Ann's favorite "basic" muffin recipe: the muffins are light as a feather.
***Try leaving out the cardamom and cranberries and substituting instead lemon zest and poppyseeds; blueberries and orange zest; or cinnamon, walnuts and raisins.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: The Shoalwater, Seaview, Wash.