Wednesday, April 6, 2016

Sour Cream Muffins

These were great tasting muffins, but the temperature was WAY too hot. My muffin bottoms burned. I also think next time I will not use the paper liners.

Sour Cream Muffins
Jayne Lancour

1/4 pound butter(1 stick)
1-1/2 cups sugar
1/2 teaspoon salt

Mix until light, then add:

4 eggs, well beaten
1-1/2 cups sour cream
1 teaspoon baking soda
2-3/4 cups flour
1/8 teaspoon grated nutmeg
1/2 teaspoon cinnamon(Beth's addition)

Mix thoroughly. Pour into buttered muffin tins and sprinkle with sugar (extra). Bake at 450 degrees for 15 minutes. Beth says this is WAY too hot.  Next time try 350 for 20-22 minutes.

This recipe came from my Helen Corbitt's Cookbook by the director of the Neiman-Marcus Restaurants. This was the popular muffin served at morning coffees at the Houston Country Club.

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