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Cranberry and Sour Cream Muffins
from the kitchen of Sharmagne Leland St. John
3/4 cups butter
1 1/2 cups sugar
3 teaspoons vanilla extract
2 3/4 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 3/4 cups sour cream divided
1 1/4 cups chopped fresh cranberries
Cream the butter and sugar until light and fluffy. Add the eggs
one at a time beating after each egg is added. Stir in the
In a medium bowl sift the flour, baking soda, baking powder and salt.
Alternately add the dry ingredients and 1 1/2 cups sour cream to the
butter and sugar mixture. Dust the chopped cranberries with a
bit of flour and fold into the batter.
Line the muffin tins with 24 paper liners. Spoon the batter to
fill the cups 3/4 full. Spoon a dollop of sour cream on top of
each muffin. Top with slivered almonds. Bake in a
preheated 350 degree oven for 20-25 minutes, or until done.
Serve with a steaming pot of 1/2 Earl Gray and 1/2 English Breakfast