Cranberry Sour Cream Muffins
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Time
prep 0:15
total 0:35
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 cup | raw cranberries, chopped or | | whole, your preference | | 1/2 cup | sugar |
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Instructions
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.
Author's Comments
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.
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