Cranberry Almond Muffins 2/06 #781

Categories:
breads

1 1/2 cups flour
1/2 cup Sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon Salt
2 large eggs
3/4 cup sour cream
1/4 cup Butter; melted
3/8 teaspoon almond extract
3/4 cup sliced almonds; toasted, divided
1/2 cup whole berry cranberry sauce

In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, sour cream, butter, and the extract: stir into the dry ingrredients just until moistened. Fold in 1/2 cup almonds. Fill lined muffins cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fil cups 3/4 full; sprinkle with remaining almonds and some extra sugar. Bake at 375°F for 20 to 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.

Contributor: Taste of Home

Yield: 12 muffins