Cranberry Muffins
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Special Supplies:
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*Muffin pan
*Cupcake Liners
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Ingredients and Instructions
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Cream together:
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*3 tablespoons Butter, room temperature
*4 ounces Greek Yogurt Cream Cheese
*1 cup Sugar
*1 teaspoon Almond Extract
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Add to creamed mixture:
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*1 and 1/2 cups (12 ounce can) Evaporated Canned Milk
Dry ingredients:
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*2 cups All-Purpose Flour, sifted
*1 teaspoon Salt
*3 teaspoon Baking Powder
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Whisk dry ingredients together and then add to wet ingredients. Mix with electric mixer until smooth.
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Mix together and then add to muffin batter:
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* 2 cups Raw Cranberries, washed and drained
* 2 tablespoons All-Purpose Flour, to coat Raw Cranberries
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Fold in flour covered Cranberries into muffin batter.
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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.
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Makes 2 dozen Cranberry Muffins.
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Top them with warm Butter Cream Sauce.
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Butter Cream Sauce
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*1/2 cup Butter
*1/2 cup Sugar
*1/2 cup Whipping Cream
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In a Sauce Pan on medium heat bring the following ingredients to a boil and then pour over individual muffins and serve.
Enjoy!
Lindy
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