Sour Cream-Cranberry Muffins |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A friend just emailed me this recipe. I'm not sure where it came from but it sounds so very good, I wanted to put it here so I could save it. I haven't made it yet but the combination sounds yummy! Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup butter |
1 (8 ounce) carton sour cream |
1/2 cup granulated sugar |
1/2 cup milk |
1 egg, slightly beaten |
3/4 cup dried cranberries |
1/4 cup packed brown sugar |
1/4 cup chopped pecans |
2 tablespoons granulated sugar |
1 teaspoon pumpkin pie spice |
Directions:
1. Lightly coat 12 regular muffin cups with cooking spray and set aside.
2. In a large mixing bowl, stir together the flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.
3. In a medium bowl, stir together the sour cream, 1/2 cup sugar, milk and egg. Add to the dry ingredients and stir until just combined. Fold in dried cranberries.
4. Stir together the brown sugar, pecans, 2 tbsp granulated sugar and pumpkin pie spice.
5. Spoon half of the batter into prepared muffin cups. Sprinkle half of the nut mixture into the cups. Top with remaining batter and remaining nut mixture.
6. Bake in a 350°F oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and serve warm.
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