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Cranberry Sour Cream Muffins

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
whole, your preference
1/2 cup sugar


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 375F 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.

Source: www.foodgeeks.com