3-INGREDIENT SOUR CREAM MUFFINS
Steps:
- Preheat oven to 350° F. Line 9 standard-size muffin cups with paper liners; fill any empty muffin cups in the pan with water. Set aside.
- In a large bowl, combine the self-rising flour, melted butter and sour cream. Stir just until a thick dough comes together; do not over-mix.
- Spoon the batter into the prepared muffin cups, filling each cup to the top.
- Bake for 25-28 minutes, or until the tops are golden brown.
- Brush the warm muffins with 1 tablespoon of melted butter. Let cool for a few minutes in the pan, and then serve warm or transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Carbohydrate 21 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 111 mg, Fiber 1 g, Sugar 1 g
THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
SOUR CREAM LEMON MUFFINS
Steps:
- Gather the ingredients.
- Heat the oven to 375 F. Grease 12 muffin cups or spray with baking spray.
- In a large bowl, combine the all-purpose flour, 3/4 cup sugar, the baking powder and soda, and salt. Use a whisk to blend the dry ingredients thoroughly.
- In another bowl, combine sour cream with the egg, melted butter, lemon zest, and 2 tablespoons of lemon juice. Whisk the mixture until smooth and well blended.
- Blend the sour cream mixture into the dry ingredients just until blended and all ingredients are moistened.
- Fill muffin cups about 2/3 full. Bake for 18 minutes or until browned and a toothpick comes out clean when inserted into the center of a muffin. Cool in the pan on a rack for 5 minutes. Remove the muffins to a rack. Place foil or a pan under the rack to catch drips. Poke each muffin several times with a toothpick.
- Meanwhile, bring the 1/3 cup of lemon juice and 1/4 cup of sugar to a boil in a small saucepan. Cook, stirring until sugar is completely dissolved. Using a spoon, drizzle a little of the juice mixture over each muffin.
Nutrition Facts : Calories 230 kcal, Carbohydrate 33 g, Cholesterol 42 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 222 mg, Sugar 18 g, Fat 10 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
SOUR CREAM APPLE MUFFINS
Make and share this Sour Cream Apple Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 38m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Sift together flour, baking powder, baking soda, salt, and 3 tablespoons sugar.
- Combine egg, sour cream, and oil in bowl and pour into dry ingredients all at once.
- Stir partially, then add apples which have been peeled, diced, and sprinkled with nutmeg and 2 tablespoons sugar.
- Stir until all dry ingredients are moist but still lumpy, about 17-25 strokes.
- Spoon batter into greased muffin tins, filling tins only 2/3 full.
- Bake at 425° for 20-28 minutes.
Nutrition Facts : Calories 120.5, Fat 5.4, SaturatedFat 2.1, Cholesterol 17.4, Sodium 185.9, Carbohydrate 15.9, Fiber 0.6, Sugar 4.4, Protein 2.2
SOUR CREAM PECAN-STREUSEL MUFFINS
Make and share this Sour Cream Pecan-Streusel Muffins recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees F.
- Prepare 12 muffin cups with paper liners.
- For the pecan mixture, mix all ingredients; set aside.
- For the muffin batter, sift the first 4 dry ingredients together.
- Stir in the egg, sour cream and 1/3 cup butter just until moistened.
- Divide and fill batter tins 1/2 full with the batter.
- Cover with 1/2 of the pecan/sugar mixture.
- Then fill with remaining batter.
- Top/sprinkle with remaining pecan/sugar mixture.
- Bake for 20-22 minutes.
Nutrition Facts : Calories 344.1, Fat 19.9, SaturatedFat 8.6, Cholesterol 49.2, Sodium 290, Carbohydrate 39.5, Fiber 1.6, Sugar 22.3, Protein 4
BLUEBERRY, PEACH & SOURED CREAM MUFFINS
It's the fizzy water in these delicious muffins that makes them so light - you can also heat them up in the microwave the next day
Provided by Good Food team
Categories Afternoon tea, Breakfast, Snack, Treat
Time 55m
Yield Makes 8
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/fan 180C/gas 6 and put 8 muffin cases in a muffin tray. Mix the flour, baking powder and sugar in a large bowl, add the melted butter, soured cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture - don't over-beat. Carefully stir in the fruit and finally the sparkling water, until just evenly combined.
- Divide the mixture between the muffin cases - they should be nice and full. Sprinkle generously with the sugar and bake for 25-30 mins or until risen and golden. The muffins are best served just warm. Will keep fresh in an airtight container in a cool place for 1-2 days.
Nutrition Facts : Calories 360 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
AJEEN BECKFORD FALAFEL
Make and share this Ajeen Beckford Falafel recipe from Food.com.
Provided by GOOD FOODS
Categories Healthy
Time 15m
Yield 12 sandwiches, 12 serving(s)
Number Of Ingredients 15
Steps:
- Coarsely chop the chickpeas in a food processor.
- Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds more.
- Add the eggs, salt and flour and process briefly. Remove from the machine and chill in the refrigerator for 1 hour.
- Combine the yoghurt and lemon juice and mix well. Set aside.
- Portion the falafel into approximately 60 balls (meatball size) and deep-fat fry until crisp at 375°F Drain well and keep warm.
- To assemble: cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1oz of the shredded lettuce and diced tomato and dress with the yoghurt sauce.
Nutrition Facts : Calories 291.6, Fat 3.2, SaturatedFat 0.9, Cholesterol 48.5, Sodium 463.7, Carbohydrate 54.1, Fiber 3.9, Sugar 2.4, Protein 11.2
JAMAICAN CHEF AJEEN BECKFORD BLACK BEAN SOUP
A soup with a magic like no other. i really would like to see chef Ajeen and Gordon Ramsey face off or Bobby Flay. Mellisa from New York
Provided by GOOD FOODS
Categories < 4 Hours
Time 1h15m
Yield 4 4qt, 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine the beans and stock and bring to a simmer, covered, for 2 hours.
- Remove half of the beans from the pot. Puree and then return to the pot.
- Add the remaining ingredients and simmer, covered for 1 hour.
- Serve with cilantro sour cream.
Nutrition Facts : Calories 628.8, Fat 25.4, SaturatedFat 9.7, Cholesterol 58.7, Sodium 2029.1, Carbohydrate 63.7, Fiber 11.2, Sugar 11.2, Protein 37.5
AJEEN BECKFORD CARAMEL SAUCE
Ajeen Beckford; one of the most popular chef of the Caribbean and Jamaica says sky writers magazine....................
Provided by GOOD FOODS
Categories Low Protein
Time 35m
Yield 12 oz, 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the sugar, water and lemon juice in a heavy saucepan. Bring to a boil, stirring to dissolve the sugar. Cook the syrup to the caramel stage. Toward the end of cooking, turn the heat to very low to avoid burning the sugar or letting it get too dark. It should have a golden colour. Occasionally wash down the sides with a brush to dissolve any sugar granules.
- Remove from the heat and let cool five minutes.
- Bring the heavy cream to a boil. Add a few ounces of it to the caramel.
- Stir and continue to add the cream slowly. Return to the heat until all the caramel is dissolved.
- Let cool completely.
- Stir in the milk into the cooled caramel sauce.
Nutrition Facts : Calories 262.3, Fat 11.8, SaturatedFat 7.3, Cholesterol 43.7, Sodium 22, Carbohydrate 39.6, Sugar 37.8, Protein 1.3
AJEEN BECKFORD PORK KEBABS WITH CHIMICHURRI SAUCE
Make and share this Ajeen Beckford Pork Kebabs With Chimichurri Sauce recipe from Food.com.
Provided by GOOD FOODS
Categories < 30 Mins
Time 28m
Yield 18 pcs, 10 serving(s)
Number Of Ingredients 11
Steps:
- 1. Place the ingredients in a food processor and pulse until blended but still with some texture (not pureed).
- 2. Cut the pork into ¾" cubes and coat with 1/2 of the sauce. Place in refrigerator and marinate for 4 to 6 hours. Reserve remaining sauce for service.
- 3. Skewer pork and grill. Serve with reserved sauce.
Nutrition Facts : Calories 427.1, Fat 35.8, SaturatedFat 8.3, Cholesterol 68, Sodium 282.3, Carbohydrate 3, Fiber 0.5, Sugar 0.6, Protein 23
AJEEN BECKFORD SOUR CREAM MUFFINS
Ajeen Beckford runner up chef of the Caribbean 2007, Personal chef of boxer Lennox Lewis, awarded distinguished Jamaican chef in Louisiana 2008 gold medalist awarded chef and many more local achievements.
Provided by GOOD FOODS
Categories Dessert
Time 35m
Yield 15 pcs, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Cream the butter and sugar until light and fluffy. Add the eggs. Beat well.
- 2. Sift the dry ingredients together.
- 3. Stir in the dry ingredients and sour cream, alternately, into the butter mixture. Stir in the vanilla.
- 4. Portion and bake at 350°F until light brown and set, approximately 20 minutes.
- 5. Allow muffins to cool briefly before removing from the pan.
- NOTE: Other fruits and nuts may be added for variety. Add approximately 4-6oz (1 cup) fresh or frozen drained fruit to the batter. Popular products are; blueberries, dried cherries/cranberries, candied fruits, pecans.
- Streusel Topping.
- 1lb 8oz.
- 8oz (250g) cake/pastry flour.
- ¼ oz cinnamon.
- 4oz (125g) brown sugar.
- 4oz (125g) sugar.
- 8oz (250g) whole butter, cold.
- 1. Combine all dry ingredients. Cut in the butter until the mixture is coarse and crumbly.
- 2. Sprinkle on top of muffins or quick breads prior to baking.
- NOTE: topping will keep for several weeks in the refrigerator.
Nutrition Facts : Calories 661.1, Fat 42.4, SaturatedFat 25.7, Cholesterol 169.2, Sodium 726.6, Carbohydrate 65.1, Fiber 0.9, Sugar 39.7, Protein 6.9
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