Cranberry Muffins

Cranberry Muffins

*
Special Supplies:

*

*Muffin pan

*Cupcake Liners

*

Ingredients and Instructions

*

Cream together:

*
*3 tablespoons Butter, room temperature

*4 ounces Greek Yogurt Cream Cheese

*2 cups Sugar

*1 teaspoon Almond Extract

*
Add to creamed mixture:

*
*1 and 1/2 cups (12 ounce can) Evaporated Canned Milk

Dry ingredients:

*
*2 cups All-Purpose Flour, sifted

*1 teaspoon Salt

*3 teaspoon Baking Powder

*
Whisk dry ingredients together and then add to wet ingredients. Mix with electric mixer until smooth.

*
Mix together and then add to muffin batter:

*
* 2 cups Raw Cranberries, washed and drained

* 2 tablespoons All-Purpose Flour, to coat Raw Cranberries

*
Fold in flour covered Cranberries into muffin batter.

*
In Muffin Pan and I like to use cupcake liners. Fill each cup 3/4 full with batter and bake at 350* F. for about 25 minutes.

*

Makes 2 dozen Cranberry Muffins.

*
Top them with warm Butter Cream Sauce.

*

Butter Cream Sauce

*
*1/2 cup Butter

*1/2 cup Sugar

*1/2 cup Whipping Cream

*
In a Sauce Pan on medium heat bring the following ingredients to a boil and then pour over individual muffins and serve.

 

Enjoy!

Lindy

 

Print Friendly, PDF & Email