Almond Cranberry Muffins
Muffins
Cream together:
*3 tablespoons Butter, room temperature
*1 cup Sugar
*1 teaspoon Almond Extract
Add:
*1 1/2 cups Evaporated Canned Milk, or I used 1 cup Evaporated Milk and 1/2 cup of Whipping Cream
Dry ingredients:
*1 cup White Wheat Pastry Flour or All-Purpose Flour
*1 cup All-Purpose Flour
*1 teaspoon Salt
*3 teaspoon Baking Powder
Whisk dry ingredients together and then add to wet ingredients. Mix with electric mixer until smooth.
* 2 cups Raw Cranberries, washed and drained
* 2 tablespoons All-Purpose Flour, to coat Raw Cranberries
Fold in Cranberries into muffin batter.
In Muffin Tin and I like to use cupcake liners. Fill each cup 3/4 full with batter and bake at 350* F. For about 25 minutes.
Recipe makes 2 dozen Almond Cranberry Muffins.
Top them with warm Butter Cream Sauce.
Butter Cream Sauce
In a Sauce Pan, on medium-low heat, bring the following ingredients to a boil and then pour over individual muffins and serve.
*1/2 cup Butter
*1/2 cup Sugar
*1/2 cup Whipping Cream
Recipe adapted from my sister Christy.
Enjoy!
Lindy
