Recipe - Cranberry And Cardamom Muffins (Variations)

SEE VARIATIONS
1 Three fourths cup Sugar
3 One half cup Flour
1 teaspoon Baking powder
1 Three fourths teaspoon Baking soda
Three fourths teaspoon Salt
One half teaspoon Cardamom***
1 cup Cranberries***
4 ounce Sweet butter; melted
4 Eggs
1 teaspoon Vanilla
2 cup Sour cream

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 wellgreased 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:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: The Shoalwater, Seaview, Wash.