Cooking October Muffins

Sour Cream Muffins

Non-stick spray or paper muffin cups

2 cups all-purpose flour

2/3 cups sugar

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs, at room temperature

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

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

1 teaspoon vanilla extract

1. Preheat oven to 400 degrees and place rack in the center of the oven.  Prepare muffin tins by either lining with paper cups or spray with non-stick spray.

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

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

4.  Fill the prepared tins 3/4 full.  Bake for 18 minutes, or until tops are lightly browned and smooth.

5.  Set the pan on a wire rack to cool for 10 minutes before removing muffins from the tins. Cool 5 more minutes before serving.

Endless variations:

Banana Walnut Muffins--Add 1/2 cup dried banana chips & 1 cup chopped walnuts with the flour.

Blueberry Muffins--Add 1 cup dried blueberries with the flour.

Cherry Muffins--Add 1 cup dried cherries with the flour.

Chocolate Chip Muffins--Add 1 cup semisweet or milk chocolate chips with the flour.

Cranberry Muffins--Add 1 cup dried cranberries with the flour.