Cranberry and cardamom muffins (variations)

24 Servings

Ingredients

Quantity Ingredient
1¾ cup Sugar
3½ cup Flour
1 teaspoon Baking powder
1¾ teaspoon Baking soda
¾ teaspoon Salt
½ teaspoon Cardamom***
1 cup Cranberries***
4 ounces Sweet butter; melted
4 Eggs
1 teaspoon Vanilla
2 cups Sour cream

Directions

SEE VARIATIONS

Preheat oven to 400 degrees.

In an electric mixer bowl, mix together all dry ingredients. Add cranberries and mix briefly to coat.

Add the eggs, sour cream, melted butter and vanilla, all at once, mixing only to moisten completely. Do not overmix! Scoop into well-greased muffin tins, filling ⅔ full.

Bake in preheated oven for 15 to 20 minutes or until golden.

Yield: 18 to 24 muffins.

Note: This is Ann's favorite "basic" muffin recipe: the muffins are light as a feather.

***Try leaving out the cardamom and cranberries and substituting instead lemon zest and poppyseeds; blueberries and orange zest; or cinnamon, walnuts and raisins.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: The Shoalwater, Seaview, Wash.

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