0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy Muffins, Restaurant, Washington 24 Servings

INGREDIENTS

1 3/4 c Sugar
3 1/2 c Flour
1 t Baking powder
1 3/4 t Baking soda
3/4 t Salt
1/2 t Cardamom***
1 c Cranberries***
4 oz Sweet butter, melted
4 Eggs
1 t Vanilla
2 c Sour cream

INSTRUCTIONS

Preheat oven to 400 degrees.  In an electric mixer bowl, mix together
all dry ingredients. Add  cranberries and mix briefly to coat.  Add the
eggs, sour cream, melted butter and vanilla, all at once,  mixing only
to moisten completely. Do not overmix! Scoop into  well-greased muffin
tins, filling 2/3 full.  Bake in preheated oven for 15 to 20 minutes or
until golden.  Yield: 18 to 24 muffins.  Note: This is Ann's favorite
"basic" muffin recipe: the muffins are  light as a feather.  ***Try
leaving out the cardamom and cranberries and substituting  instead
lemon zest and poppyseeds; blueberries and orange zest; or  cinnamon,
walnuts and raisins.  Source: Barbara Williams, Coasting & Cooking Bk
#4 -- Washington &  Oregon, 1997. ISBN:0-9609950-2-1  Typed and
MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>  Recipe
by: The Shoalwater, Seaview, Wash.

A Message from our Provider:

“God cares”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 280
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 41.8mg
Sodium: 213.9mg
Potassium: 87.8mg
Carbohydrates: 52.5g
Fiber: 2.4g
Sugar: 15.2g
Protein: 3.5g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?