Sour Cream-maple Muffins+ Recipe
Yield: 18 muffinsRecipe by luhu.jp
Ingredients:
1 3/4 cup: All-purpose flour,
-of country morning blend),
2 tsp: Baking powder,
3/4 cup: Maple syrup,
1 tsp: Baking soda,
1 cup: Sour cream, (nonfat works
1/2 tsp: Salt,
-fine),
1/2 cup: Unsalted butter at room,
1: Egg,
-temperature, (I use a stick
1/2 cup: Chopped pecans,
Directions:
The subtle blending of flavors, here is special!
Preheat an oven to 400 degrees F. Grease standard muffin tins.
In a small bowl, stir and toss together, the flour, baking powder,
baking soda, and salt. Set aside. In a medium bowl, beat the butter
till smooth, then slowly add the maple syrup, beating constantly.
Beat in the sour cream and egg. Stir in the pecans. Add the combined
dry ingredients and stir just till blended.
Spoon into the prepared muffin tins, filling each cup about 2/3 full.
Bake until a toothpick inserted in the middle comes out clean. It
will take 15-18 minutes to bake them. Cool in the tins for 5 minutes,
then remove.
Source from luhu.jp
Preheat an oven to 400 degrees F. Grease standard muffin tins.
In a small bowl, stir and toss together, the flour, baking powder,
baking soda, and salt. Set aside. In a medium bowl, beat the butter
till smooth, then slowly add the maple syrup, beating constantly.
Beat in the sour cream and egg. Stir in the pecans. Add the combined
dry ingredients and stir just till blended.
Spoon into the prepared muffin tins, filling each cup about 2/3 full.
Bake until a toothpick inserted in the middle comes out clean. It
will take 15-18 minutes to bake them. Cool in the tins for 5 minutes,
then remove.
Source from luhu.jp
Tags
Muffins