Cranberry Almond Sour Cream Muffins

The crunchy almond topping and the cranberry sauce filling make these a perfect muffin for tea time or breakfast.  The sour cream in the batter gives the muffin a cake like consistency.  Best to serve these warm from the oven but a few seconds in the microwave for a cooled muffin works just fine.

Filled with sauce and topped with batter and almonds ready to bake

Beautifully browned right from the oven

The cranberry sauce filling, Delicious!

 Recipe:

1 1/4 cup gluten free all-purpose baking mix

1/2 cup sugar
1 teaspoon baking powder

1/4 teaspoon salt

2 extra large eggs

1/2 stick butter, melted

1/2 cup sour cream

1 teaspoon vanilla

2 tablespoons milk

3/4 cup sliced unblanched almonds, chopped

1/2 cup whole berry cranberry sauce,  or more as desired

Mix gluten free all-purpose baking mix, sugar, powder, and salt in a large bowl.

Mix eggs, butter, sour cream,milk, and vanilla in a medium bowl. When blended add 1/2 cup almonds.  Add this mixture to the dry  ingredients and mix until just blended.

Spray 9 muffin tins with cooking spray.  Fill halfway with batter, then put 1 heaping tablespoon of cranberry sauce over batter. Cover with remaining batter. It's okay to see some of the filling.  Sprinkle with remaining almonds and some cinnamon sugar.

Bake @375 degrees for 20 minutes until lightly browned.

For information on the gluten free all-purpose baking mix used in this recipe and other gluten free baking mixes visit:www.glutenfreebakingmixes.com