I'm in the baking mood tonight, and I just threw a batch of muffins in the oven for a quick breakfast in the morning! So, I thought I'd share a yummy muffin recipe with you. A friend gave this recipe to me a few years ago, and my family loves them. Plus, this recipe is great for using up any extra cans of Whole Berry Cranberry Sauce leftover in your pantry from the holidays. They also freeze well.
Cranberry Almond Muffins
3 cups flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Sift these ingredients together in a large bowl. In another bowl whisk together:
1/2 cup butter melted
1 cup sour cream (plain yogurt works, too)
1 tsp. almond extract
1 (15 oz) can whole berry cranberry sauce
1/2 cup sliced almonds(this is optional)
Stir this into dry ingredients until just moistened. Pour into lined muffins tins.
Bake at 375 for 20 - 25 minutes until light brown. Let stand 5 minutes before removing muffins from cups. Makes 24 muffins.