Monday, March 19, 2007

Sour Cream Muffins

This recipe was given to me as part of a wedding gift (along with a muffin tin and scraper). The card is splattered, stained and faded, I have made these so often!

They are not the healthiest of muffins but they are delicious.

Play around with the recipe if you want to decrease the fat and calories, e.g. substitute plain yogurt for the sour cream and Splenda for the sugar.

This recipe makes 2 dozen muffins.

½ C. butter
1 ½ C. sugar
½ tsp. Salt
4 eggs
2 ¾ C. flour
1 tsp. Baking soda
1 ½ C. sour cream

Mix butter, sugar and salt until fluffy. Add eggs, one at a time. Add dry ingredients and beat until well-mixed; blend in sour cream.

Your batter will be very thick.

Spoon into prepared muffin tins and sprinkle with sugar, cinnamon and nuts. Or, if you prefer, leave off the toppings and add chocolate chips to the batter.

Bake at 400 degrees for 15 minutes.


Ed. note: Each muffin is worth 4 Weight Watchers points.

*Photo from