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Recipe: Sour Cream Cranberry Muffins

This recipe is quick and easy, and it’s great to have a batch of these scrumptious muffins on hand for busy mornings.


  • 2 cups unbleached white flour
  • 1/4 cup unrefined sugar
  • 3/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1 egg, beaten
  • 3/4 cup thin sour cream
  • 1/4 cup oil
  • 1-1/2 cup raw cranberries


  1. Preheat oven to 375°F.
  2. Wash and chop cranberries. Set aside.
  3. Grease muffin tin.
  4. In a medium bowl, stir together flour, sugar, baking soda and salt.
  5. In a separate, smaller bowl, whisk together the egg, sour cream, oil and cranberries.
  6. Fold the wet ingredients into the dry ingredients, just until moistened. (Batter will be lumpy.)
  7. Scoop 1 cup batter into each muffin cup.
  8. Bake 15-20 minutes, or until a toothpick inserted into the center muffin comes out clean, and the muffins are golden brown on top.
  9. Serve piping hot with butter, or chill for a grab-and-go breakfast.

At A Glance