Tuesday, January 7, 2014

Sour Cream Muffins

No matter how many recipes I try or have in my arsenal, it seems the easiest recipes are usually the best. These muffins are no exception to that rule. My Mom has been making these muffins for as long as I can remember.  They are easy, use ingredients that are usually in my pantry and refrigerator.  The sour cream makes a moist muffin.  They are plain muffins but, somehow, they are enough. They are my go-to muffin or bread. On this night they were especially good with a bowl of Italian sausage soup and apple butter.

2 cups sifted flour                                               
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup (1/2 pint) sour cream
1/4 cup milk
2 tablespoons butter, melted
Preheat oven to 400°. 
Butter a 12-cup muffin pan or line with paper baking cups.  Sift and measure flour.  Sift again with sugar, baking powder, baking soda and salt.  Beat egg in medium bowl.  Blend in sour cream and milk.  Add dry ingredients and melted butter all at once, stirring just until moistened.  Fill each cup 2/3 full in prepared muffin pan.  Bake 15 to 20 minutes. 

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