Sour Cream Muffins
- 2 cups all-purpose flour, sifted
- 1/3 cup firmly packed Domino® Light Brown Sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter or margarine, melted
Preheat oven to 400°F. Grease 12 medium muffin cups or line with paper baking cups; set aside.
In medium mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Make a well in center of dry mixture; set aside.
In another mixing bowl, combine egg, sour cream, milk and melted butter. Add the sour cream mixture, all at once, to the dry mixture. Stir just until moistened (batter should be stiff). Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake about 15 to 18 minutes, or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from pan; serve warm.
Featured by Joan Kittler of Western Springs, IL.
Granulated sugar can be substituted for light brown sugar.
To freeze muffins, wrap tightly in heavy foil or place in freezer bags and freeze up to 3 months. To reheat frozen muffins, wrap in heavy foil. Heat in a 300°F oven 15 to 18 minutes for medium muffins.