Friday, October 28, 2011

Cranberry Poppy Seed Muffins


2 sticks unsalted butter
8 oz. sour cream
1 egg
1 tsp. almond extract
2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 cup  sugar
4 tsp. poppy seeds
1 cup dried cranberries

Preheat the oven to 375 degrees

Line a 12 cup muffin pan with paper liners.
Mix flour, baking powder,  baking soda, sugar, almond extract, salt and the poppy seeds.
Melt the butter and mix with the sour cream and the egg. Fold in the flour mixture, being careful not to overmix, then add the cranberries.
Fill the dough in the muffin cups and bake for about 30-35 minutes.