Muffin Recipe

Commenting on Saturday’s entry, Tina requested my Sourcream Muffin Recipe, SO… I’m posting it below!  I was thrilled that I could transfer my chart right out of Wordperfect (where I have most my recipies) and onto the blog!  Isn’t it great when things work easily! (Assuming it shows up nicely for everyone else, that is!  Please let me know if it didn’t show correctly on other computers.)

And a special note to Tina, I’m looking forward to the Butter Tart Muffin recipe!  MMM! That sounds scrumptious!

Disclaimer: we are rather high altitude.  I’ve always lived at least a mile above sea level, and have “risen to even greater heights” in recent years.  Therefore, the recipes I create may need adjustments for lowlanders.  I think you might need a touch less flour–perhaps about a Tablespoon less per batch?

I usually do the x3–primarily because it works out well with the number of muffin tins I have.

    Sourcream ‘n Honey Muffins

 Each batch is approximately one dozen–perhaps a bit more

x1

x2

x3

x4

2

4

6

8

eggs

½ c

1 c

1 ½ c

2 c

honey

¼ c

½ c

¾ c

1 c

applesauce

2 T + 1 t

1/3 c

½ c

b c

oil

1 t

2 t

1 T

1 T+1 t

vanilla

8 oz

16 oz

24 oz

32 oz

sour cream

2 c

4 c

6 c

8 c

flour (I use fresh ground pastry flour)

1 t

2 t

1 T

1 T+1 t

flax seeds (optional)

½ t

1 t

1 ½ t

2 t

salt

½ t

1 t

1 ½ t

2 t

baking soda

1 t

2 t

1 T

1 T+1 t

baking powder

1/8 t

¼ t

3/8 t

½ t

ground cloves (optional)

¼ t

½ t

¾ t

1 t

ground nutmeg (optional)

½ t

1 t

1 ½ t

2 t

cinnamon (optional)

1 ½ c

3 c

4 ½ c

6 c

drained blueberries, or apples, or…

~OR~

2 c

4 c

6 c

8 c

chocolate chips

Decide on either fruit OR the chocolate chips for your final ingredient.
Beat eggs, then cream together sugar, oil, applesauce, vanilla, salt and sour cream.
In a separate bowl combine flour, flax seeds, baking soda, baking powder, & spices.
Add flour mixture a little at a time  (With a lidded Bosch or similar mixer you can dump in all in at once)
Mix in fruit or chocolate chips
Stir until all is moistened and slightly lumpy.
Pour into prepared muffin tins.  (I use a lecithin/olive oil mixture to ‘prepare’ mine)
(Fill tins 2/3 full.)
———————————————
Bake at 350 for 12-15 minutes.
These muffins freeze well.

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3 thoughts on “Muffin Recipe

  1. Pingback: Apple-Cinnamon Muffins | A Quiet Heart

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