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Author Notes: There always seems to be half a bag of fresh cranberries in my freezer, especially in the run up to, and aftermath of, Thanksgiving. And almonds and sour cream are always on hand. Hence these tasty muffins. —amysarah
- 1 1/2 cups all purpose flour
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter, softened
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon almond extract
- 3/4 cup sour cream
- 3/4 cup fresh cranberries, chopped coarsely (frozen is fine, don't defrost)
- 1/2 cup sliced or slivered almonds, toasted
- Preheat oven to 375. Whisk together flour, soda, powder and salt.
- In another bowl, cream the butter and sugar. Beat in the egg and the almond extract.
- Beat in about half the dry ingredients, then half the sour cream, then repeat until all are combined. Fold in the cranberries and the almonds to distribute evenly.
- Use paper liners, or coat muffin pan with vegetable oil or butter and divide batter equally amongst 10-12 cups. Bake about 25 minutes until golden brown and a toothpick inserted in a central muffin comes out clean. Remove the muffins from the pan and cool on a wire rack.
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe
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