Thursday, June 6, 2013

Sour Cream Muffins

This recipe I tried for the 1st time today and it is delicious. It's a perfect base to add in blueberries, peaches, strawberries.... whatever your heart desires. I've made muffins before, but never had a recipe that I would try again...till now. I am loving this recipe book King Arthur Flour Whole Grain Baking.  There hasn't been a recipe that I haven't wanted to make again and again. Plus you feel better eating muffins/cookies/brownies since they have more whole grains in them.

***This recipe can hang out in the fridge for up to 4 days. If you are not using all the batter at once, then wait to add the fruit.
Seriously you might want to double the recipe because my 2 year old and I just ate 3 muffins a piece, in one sitting.

2 cups whole wheat flour
1/2 cup all-purpose or bread flour
1 1/2 tsp baking powder
1/2 baking soda
1 tsp salt
4 tbsp soften unsalted butter
1 cup of sugar
2 large eggs
 1 tsp vanilla extract
1 cup sour cream
1 1/2 cup of fresh or frozen fruit

Mix up all the dry ingredients together in a separate bowl.
Cream together sugar and butter till light and fluffy
Add eggs one at a time and make sure they are incorporated
Add the vanilla and sour cream, mix until incorporated.
Add the dry ingredients a little bit at a time on low speed, till the batter is smooth.
Fold in the fruit and refrigerate at least an hour.

Preheat the oven 400F. Scoop the batter into a muffin pan.Top with course sugar, strudel, cinnamon/sugar.
They recommend using papers if you are using fruit, so they won't stick to the pan.
Bake 22-26 minutes or until cake tester is clean.
Let sit in the pan for 5 minutes before putting them on a cooling rack.

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