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Cranberry Sour Cream Muffins

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“This is my adopted recipe from Feb 2005. I have changed a few ingredients from when CoffeeMom and karenann000 reviewed it. I made mine in 6- 3 1/2 inch muffin cups. I find the sour cream and cranberries go so well together.Absolutely delicious. I don't find it needs any addition flavoring.”
READY IN:
35mins
SERVES:
6-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
  2. Combine egg, sour cream, milk and oil in small bowl; blend well.
  3. Add all at once to dry ingredients, stirring just enough to moisten.
  4. Combine cranberries and 1/2 cup sugar; stir into batter.
  5. Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.
  6. Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.
  7. Good hot or cold with butter, easy to reheat in micro.

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