The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.


Recipe adapted from HERE

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 eggs, lightly beaten
2 cups sour cream
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract

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 degrees F for 15-10 minutes or until muffins test done. Remove from pans; serve warm.