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Ingredients
- 1-1/2 cups all purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup butter melted
- 1/4 teaspoon almond extract
- 3/4 cup sliced almonds, divided
- 1/2 cup whole-berry cranberry sauce
Ingredients
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Instructions
- In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened.
- Fold in 1/2-cup almonds. Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds.
- Bake at 375° for 20-25 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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