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Bread-Muffin: Nutmeg Sour Cream Muffins

Source of Recipe

Pat Walter


List of Ingredients

1 egg
1 cup sour cream -- 8 ounces
1/2 cup sugar -- plus
1 teaspoon sugar -- divided
2 tablespoons shortening
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg


Recipe

In a mixing bowl, beat egg until light and fluffy. Add sour cream, 1/2 cup sugar and shortening; beat well. Combine the flour, baking powder, baking soda and salt; stir into sour cream mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over muffins. Bake at 400ºF for 15 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. Yield: 9 muffins.