CRANBERRY-CARDAMOM MUFFINS

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Cranberry-Cardamom Muffins image

This cranberry muffin recipe was handed down to me from my Swedish mother and grandmother, who liked using cardamom in almost anything! You'll enjoy the light cake-like texture.

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

3-1/2 cups all-purpose flour
1-3/4 cups sugar
1-3/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1-1/2 cups fresh or frozen cranberries
4 large eggs, lightly beaten
2 cups sour cream
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom. Add cranberries; stir to coat. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture; stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-10 minutes or until muffins test done. Remove from pans; serve warm.

Nutrition Facts :

*** Explore more Cranberry-Cardamom Muffins Recipes »

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