Instructions: Preheat oven to 400 degrees.

In an electric mixer bowl, mix together all dry ingredients. Add cranberries and mix briefly to coat.

Add the eggs, sour cream, melted butter and vanilla, all at once, mixing only to moisten completely. Do not overmix! Scoop into well-greased muffin tins, filling 2/3 full.

Bake in preheated oven for 15 to 20 minutes or until golden.

Yield: 18 to 24 muffins.

Note: This is Anns favorite "basic" muffin recipe: the muffins are light as a feather.

***Try leaving out the cardamom and cranberries and substituting instead lemon zest and poppyseeds; blueberries and orange zest; or cinnamon, walnuts and raisins.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.