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Home » Breads/Muffins » Cranberry Cardamom Muffins

Cranberry Cardamom Muffins

October 5, 2008 · WCC Administr@tr · Leave a Comment

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

Frances’s Cranberry Cardamom Muffins

dsc00442-6982526Recipe 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.

Breads/Muffins, Breakfast, Cardamom, Cranberries, Eggs, Flour: All Purpose, Sour Cream, Vanilla

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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