Cooking August 2

Muffins-Sour Cream Muffins

 

2 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

2 eggs, at room temperature

1 cup sour cream (regular, low fat, or nonfat)

2/3 cup milk (whole, low fat, or nonfat)

1 teaspoon vanilla

 

Position rack in center of the oven and Preheat to 400 degrees. Line muffin pans with paper liners or spray with non-stick spray. 

Whisk flour, sugar, baking soda, baking powder, and salt in a medium bowl.  Set aside. 

In a large bowl, whisk eggs and sour cream until smooth, then whisk in milk and vanilla. Stir in flour with a wooden spoon until incorporated. 

Can add 1 cup total of any of the following: chopped dried banana, dried blueberries, dried cherries, chocolate chips, dried cranberries, sweetened coconut flakes, or nuts. Any combination as long as total is 1 cup.  

Bake 18 minutes and a smooth light brown.  Cool on wire rack for 10 minutes before removing from pan and cool another 5 minutes before serving.