pilgrim719
03-10-2004, 08:49 AM
I made these muffins yesterday from 500 Best Muffin Recipes for DH (I don't like nuts). I had some cranberry sauce to use up from another recipe. DH loved them! He said the muffin part would be good on its own because it has a great almond flavor from the extract and nuts, but that the combo of almonds/cranberry sauce was even better. He also said that he liked the toasted flavor that the nuts sprinkled on top have. The changes I made were to use egg substitute, fat-free sour cream, and chopped almonds rather chan sliced. I had whole almonds and they're a lot easier to chop than they are to slice. :rolleyes:
Kari
Cranberry-Filled Almond 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
1/4 cup melted butter
1/2 cup sour cream
1/2 tsp almond extract
1/2 cup sliced almonds
Filling:
1/2 cup whole berry cranberry sauce
1/4 cup sliced almonds
1. Preheat oven to 375 degrees F. Grease a 12-cup muffin pan.
2. In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together eggs, butter, sour cream, and almond extract; blend well. Add almonds. Add to flour mixture; stir just until blended.
4. Spoon batter into prepared muffin tin, filling half full. Add 1 Tbsp cranberry sauce to each; top with remaining batter. Sprinkle evenly with almonds. Bake for 30-35 minutes or until golden brown.
Kari
Cranberry-Filled Almond 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
1/4 cup melted butter
1/2 cup sour cream
1/2 tsp almond extract
1/2 cup sliced almonds
Filling:
1/2 cup whole berry cranberry sauce
1/4 cup sliced almonds
1. Preheat oven to 375 degrees F. Grease a 12-cup muffin pan.
2. In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together eggs, butter, sour cream, and almond extract; blend well. Add almonds. Add to flour mixture; stir just until blended.
4. Spoon batter into prepared muffin tin, filling half full. Add 1 Tbsp cranberry sauce to each; top with remaining batter. Sprinkle evenly with almonds. Bake for 30-35 minutes or until golden brown.