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Cranberry Sour Cream Muffins
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Description
The sour cream adds a touch of mmph and makes them moist and delicious.
Ingredients
- 2 cups All Purpose White Flour
- ¾ cups Granulated Sugar, Divided
- ¾ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 whole Large Egg, Lightly Beaten
- ¾ cups Sour Cream
- ½ cups Milk
- ⅓ cups Vegetable Oil
- 1-½ cup Whole Cranberries
Preparation
1) Preheat oven to 375°F.
2) Combine flour, 1/4 cup sugar, baking soda, and salt.
3) Combine egg, sour cream, milk, and oil in separate bowl and blend.
4) Add to dry ingredients and stir until moistened.
5) Combine cranberries and 1/2 cup sugar and stir into batter.
6) Spoon batter into 12 muffin cups.
7) Bake at 375°F for 20 minutes or until tops are golden-brown.
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2 Comments
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motolinz on 7.17.2009
Ack – my egg disappeared!
Yes, just one large egg is needed. I edited the recipe to include it (again). Very glad you liked them. I think orange zest would be a great addition.
sleepycathollow on 7.17.2009
I made these last night!
(Am hoping you only needed one egg, it’s not in the ingredient list)
Muffin has a real nice texture and is very moist. Tastes great when you get a bite of cranberry (which by the way I’m glad I had a bag in the freezer! My store only had dried cranberries…grrrr).
I think I’ll add some orange zest to the batter next time I make these. That would give the rest of the muffin some flavor.