Published
Cranberry Sour Cream Muffins
[nlg:1086502]
Ingredients
Always check ingredient packaging for allergens and dietary suitability. Any nutrition or dietary labels are estimates and not a substitute for professional advice.
Method
I
Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
II
Combine egg, sour cream, milk and oil in small bowl; blend well.
III
Add all at once to dry ingredients, stirring just enough to moisten.
IV
Combine cranberries and 1/2 cup sugar; stir into batter.
V
Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.
VI
Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.
VII
Good hot or cold with butter, easy to reheat in micro.