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    Sour Cream Maple Muffins


    Source of Recipe


    Williams Sonoma "Muffins & Quickbreads"

    List of Ingredients




    1 3/4 cups All-purpose flour
    2 teaspoons Baking powder
    1 teaspoon Baking soda
    1/2 teaspoon Salt
    1/2 cup Unsalted butter at room temp.
    3/4 cup Maple syrup
    1 cup Sour cream (nonfat works fine)
    1 Egg
    1/2 cup Chopped pecans

    Recipe



    Preheat an oven to 400¼ F. Grease standard muffin tins. In a small bowl, stir and toss together, the flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, beat the butter till smooth, then slowly add the maple syrup, beating constantly. Beat in the sour cream and egg. Stir in the pecans. Add the combined dry ingredients and stir just till blended.

    Spoon into the prepared muffin tins, filling each cup about 2/3 full. Bake until a toothpick inserted in the middle comes out clean. It will take 15-18 minutes to bake them. Cool in the tins for 5 minutes, then remove. Makes 18.

 

 

 

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