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Sour Cream Muffins
Prep Time 20 minutes
Cook Time 20 minutes
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1+3/4
cups
all-purpose flour, sifted
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2
teaspoons
baking powder
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1/4
teaspoon
salt
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3
tablespoons
white granulated sugar
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1/2
teaspoon
baking soda
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1
large egg
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1+1/2
cups
sour cream
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Preheat oven to 425 degrees F.
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Grease a 12-cup muffin tin.
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Sift dry ingredients together into a separate bowl.
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Beat the egg until foamy, add the sour cream, and mix well.
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Slow the mixer down to low and add the combined dry ingredients until just mixed.
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Spoon the mixture into the wells of the greased muffin pan.
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Bake for 15-20 minutes or until a knife inserted into the center of the muffins comes out clean.
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Remove from oven and transfer the muffins to a wire rack to cool.
(From Amy Vanderbilt's Complete Cookbook, Doubleday & Company, Inc., Garden City, New York 1961)