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Sour Cream Breakfast Muffins




Source of Recipe


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Recipe Introduction


Here is a quick and easy breakfast muffin, especially good drizzled
with honey while still warm.


List of Ingredients




Sour Cream Breakfast Muffins

1 cup (250 ml) sour cream
1 cup (250 ml) buttermilk
3 Tbs (45 ml) melted butter
1 3/4 cups (440 ml) all-purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) double-acting baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt

Stir the sour cream, buttermilk, and butter together in a mixing bowl.
Sift in the remaining ingredients and stir as little as possible to
incorporate - do not try to remove all the lumps. Fill greased muffin
tins about two-thirds full and bake in a preheated 400F (200C) oven
for 20 to 25 minutes. Makes about 24 2-inch (5 cm) muffins.

Recipe