Gluten Free Sour Cream Muffins Food

SOUR CREAM MUFFINS

Sour Cream Muffins image

Nummy and moist! These non sweet muffins go great with heaping spoonfuls of jam or peanut butter! Great with savory meals, a snack or breakfast. Check out my variations on this recipe: Lemon Zest Muffins, Yummy Brown Sugar Nutty Muffins and Cinnamon Raisin!

Provided by Hydra

Categories Breads

Time 30m

Yield 10-12 muffins, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup sour cream
1/4 cup milk

Steps:

Heat oven to 400 degrees F.
Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
Beat egg in a small bowl; add sour cream and milk.
Add to flour mixture, mixing just until moistened.
Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
Bake for 15 minutes or until lightly browned.

Nutrition Facts : Calories 131.2, Fat 7.6, SaturatedFat 4.6, Cholesterol 34.8, Sodium 141.3, Carbohydrate 12.9, Fiber 0.4, Sugar 0.1, Protein 2.8

GLUTEN-FREE SOUR CREAM MUFFINS

Gluten-Free Sour Cream Muffins image

Gluten-Free Sour Cream Muffins. Perfectly plain muffins with a slight tang from the sour cream. Easy to Make.

Provided by Elizabeth

Number Of Ingredients 10

Ingredients

3/4 cup granulated sugar ((3 1/2 ounces/ 100 grams))
1 stick butter, softened ((4 ounces; 113 grams))
2 large eggs
2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream ((8 ounces; 226 grams))
1 teaspoon vanilla extract
2 tablespoons powdered sugar, optional

Steps:

Line 15 standard muffin cavities with paper liners or grease with nonstick cooking spray. Preheat oven to 350 degrees F.
Combine butter and sugar in a large bowl. Mix with an electric mixer until a thick paste forms. Add the eggs, one at a time. Mix until incorporated. Stop the mixer and scrape down the bottom and sides of the bowl.
Add the gluten-free flour, baking powder, baking soda, and salt. Mix until blended. Batter will be very thick. Stop mixer. Add sour cream and vanilla extract. Blend until smooth.
Fill prepared muffin cups 2/3 full. Bake until golden brown. A cake tester inserted in the center of a muffin should come out clean, about 18 minutes. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired.
Store muffins, wrapped, on the counter for up to three days or freeze for up to two months.

ASPARAGUS-SOUR CREAM-MUFFINS

Asparagus-Sour Cream-Muffins image

These savoury muffins have a delicate taste of fresh green asparagus paired with black pepper and sour cream. I've made these for my daddy's birthday and thought they were great! Very unusual for a muffin, but very tasty! I hope you'll like them, too.

Provided by Lalaloula

Categories Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

280 g flour (2 1/4 cups)
7 tablespoons oil (I used sunflower)
3 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons fresh ground black pepper (more if you like)
2 large eggs
250 g sour cream (1 cup)
225 g fresh green asparagus (trimmed and cleaned, ca. 11 stalks)
40 g grated cheese, such as gouda (1/3 cup) (optional)

Steps:

Toss asparagus with 1 tbs of the oil in a baking dish. Roast in the oven at 200°C/400°F for about 10 minutes. Let cool slightly, then cut asparagus into pieces (the lenth of half a finger should be just fine).
Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre.
In a second bowl beat eggs lightly. Add sour cream and remaining oil. Pour into the well and mix until dry ingredients are just moistened (make sure not to overmix).
Fold in asparagus.
Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese.
Bake in the preheated oven at 200°C/400°F for 20 minutes or until slightly browned and tester comes out clean.

Nutrition Facts : Calories 210.9, Fat 12.9, SaturatedFat 3.6, Cholesterol 41.4, Sodium 168, Carbohydrate 19.7, Fiber 1.1, Sugar 1.1, Protein 4.3

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