pat's Recipe

Cranberry Almond Muffins

Category: Muffins

1 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs
1/2 cup sour cream
1/4 cup butter, melted
3/4 cup sliced almonds, divided
1/2 cup whole-berry cranberry sauce

In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds.
Fill greased of paper-lined muffin cups half full; drip i Tbsp cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds.
Bake at 375 degrees for 20-25 minutes or until a toothpick inserted 1 in from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
serve warm

yield: 8 muffins