|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
6 to 12 servings |
Prep. Time: |
:15 |
Total Time: |
:35 |
Ingredients: |
|
|
2 cups all-purpose flour
1/4 cup sugar
3/4 tsp. baking soda
1/4 tsp. salt
1 lg. egg, slightly beaten
3/4 cup sour cream
1/4 cup milk
1/4 cup vegetable oil
1-1/2 cups raw cranberries, chopped or whole, your preference
1/2 cup sugar
|
Directions:
|
Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, sour cream, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 3-1/2 inch muffin-pan cups, filling equally, or use 12 cup 2-1/2 inch muffin pan. Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown. Good hot or cold with butter, easy to reheat in microwave.
|
Comments from dorel
:
|
I have changed a few ingredients from the original recipe. I made mine in 6 3-1/2 inch muffin cups. I find the sour cream and cranberries go so well together. Absolutely delicious.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
