Cranberry Almond Sour Cream Muffins
- 1 ½ C all-purpose flour
- ½ C granulated sugar
- 1 tspn baking powder
- ¼ tspn baking soda
- ¼ tspn salt
- 2 large CLOVER EGGS
- ¼ C (1/2 stick) CLOVER BUTTER, melted
- ½ C CLOVER SOUR CREAM
- ½ tspn almond extract
- ¾ C sliced unblanched almonds
- ½ C whole-berry cranberry sauce
Heat oven to 375 degrees. Line muffin pans with foil baking cups.
Mix flour, sugar, baking powder, baking soda, and salt in a large bowl. Break eggs into another bowl. Whisk in butter, sour cream, and almond extract. When blended, stir in ½ cup almonds. Pour egg mixture over dry ingredients and fold in just until dry ingredients are moistened.
Spoon 2 scant tablespoons of batter into each baking cup. Top with a level tablespoon of cranberry sauce, then with remaining batter. Sprinkle with remaining almonds.
Bake 30 to 35 minutes, or until brown and springy to the touch. Let stand 20 minutes before removing muffins from cups.