SOUR CREAM MUFFINS
Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.
Provided by sal
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
- In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
- Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 26.8 g, Cholesterol 33.5 mg, Fat 1 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 89.4 mg, Sugar 15.8 g
SOUR CREAM MUFFINS
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
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
SOUR CREAM MINI MUFFINS
Make and share this Sour Cream Mini Muffins recipe from Food.com.
Provided by Jellyqueen
Categories Quick Breads
Time 20m
Yield 48 mini muffins
Number Of Ingredients 3
Steps:
- Preheat oven to 450 F.
- Grease 2 mini muffin tins (24 count size).
- Combine all ingredients until well blended.
- Bake for 15 minutes or until golden brown.
- Serve hot.
- Great with a little jam or jelly.
SOUR CREAM AND HERB MUFFINS
Categories Bread Herb Breakfast Brunch Bake Mother's Day Fall Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 muffins
Number Of Ingredients 14
Steps:
- Position rack in center of oven and preheat to 350°F. Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers. Whisk first 4 ingredients in large bowl to blend well. Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs and lemon peel. Stir buttermilk mixture into flour mixture. Divide batter among prepared cups. Brush tops lightly with melted butter.
- Bake muffins 20 minutes. Brush tops with butter. Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer. Turn muffins out onto rack. Serve warm or at room temperature.
SOUR CREAM MAPLE-WALNUT MUFFINS
Make and share this Sour Cream Maple-Walnut Muffins recipe from Food.com.
Provided by Gingerbear
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Place paper liners in 12 muffin cups.
- In a medium bowl, stir together flour, baking powder, baking soda and salt.
- Using an electric mixer, cream butter, 1/4 cup sugar, and brown sugar on medium-high speed for 3 minutes, until light and fluffy.
- Add egg and beat well.
- In a small bowl, whisk together sour cream and maple syrup.
- On low speed, add 1/2 dry ingredients to butter-sugar mixture.
- Pour in 1/3 sour cream mixture.
- Add remaining dry ingredients in 2 batches, alternating with sour cream mixture.
- Beat until just blended.
- In a small bowl, stir together walnuts, cinnamon and remaining 1 teaspoon sugar.
- Pour batter into muffin cups.
- Sprinkle top of each muffin with walnut mixture.
- Bake until muffins are golden brown, about 20 minutes.
- Place tins on wire rack to cool about 5 minutes.
- Remove from tins and serve warm.
- *Dark amber maple syrup is preferred (available online at www. bairdfarm. com).
Nutrition Facts : Calories 187.3, Fat 7.4, SaturatedFat 4, Cholesterol 33, Sodium 132.8, Carbohydrate 28.2, Fiber 0.5, Sugar 15, Protein 2.6
BUTTERY SOUR CREAM MUFFINS
"This quick recipe is ideal when you're in a hurry," says Mary Cleckley of Slaton, Texas. "It's great with soup or beef stew." These moist muffins are filled with rich buttery flavor and would also be nice served with fresh fruit.
Provided by Taste of Home
Time 30m
Yield 3 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a small bowl, mix all ingredients just until moistened. Coat muffin cups with cooking spray; fill three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 22g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 459mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
FRESH HERB MUFFINS
This is a great savory muffin recipe that I modified from chocolateandzucchini.com. These are a flavorful alternative to a dinner roll and would be great on a picnic or at a bridal shower! Also, feel free to substitute with other herbs! I even "cheated" on a batch and used 2 Tbs of Gourmet Garden Italian herbs--and the muffins still tasted great! (When using Gourmet Garden, I suggest adding it when the pesto is added.) Enjoy!
Provided by Dwynnie
Categories Quick Breads
Time 45m
Yield 12 regular muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350° F and grease a medium-size muffin tin.
- In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy.
- Pour in the buttermilk, pesto, and parmesan, and whisk again.
- In a small bowl, mix together the flour and baking powder.
- Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don't overmix the dough; it's fine if a few lumps remain.
- Add the fresh herbs and goat cheese and stir again to combine.
- Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity and sprinkle each muffin with sesame seeds.
- Bake for 25 minutes or until golden. Let cool for a few minutes on the counter and turn out on a rack to cool completely.
Nutrition Facts : Calories 96.4, Fat 3.5, SaturatedFat 1.6, Cholesterol 57.8, Sodium 254.1, Carbohydrate 11.3, Fiber 0.5, Sugar 0.8, Protein 4.8
SAVORY HERB MUFFINS
These muffins are really good and different. Everybody at work just loved them and wanted the recipe. I got this from another Wal-Mart recipe card (usually in the produce section).
Provided by Starlita
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spray 12 standard-size muffin cup pan with cooking spray.
- Add dry ingredients to large bowl and stir to blend well.
- Mix buttermilk, eggs, sour cream and oil in medium bowl to blend.
- Add herbs and lemon peel.
- Stir buttermilk mixture into flour mixture, do not over mix.
- Drop batter into prepared muffin pan.
- Brush tops lightly with melted butter.
- Bake muffins 15 minutes, brush tops again with butter.
- Continue baking until golden on top about 12 minutes longer.
- Turn muffins out onto cake rack.
- Serve warm with cream cheese.
WW SOUR CREAM MUFFINS 3PTS
Make and share this Ww Sour Cream Muffins 3pts recipe from Food.com.
Provided by emmaleigh
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425 degrees F and lightly spray a muffin tin with cooking spray.
- In a large mixing bowl, combine sifted flour, baking powder, baking soda, salt, and.
- sugar. Stir to blend dry ingredients.
- In a small mixing bowl, combine melted margarine, sour cream, egg substitute, and skim milk. Blend with a wire whisk until wet ingredients are thoroughly combined. Add liquid ingredients to the dry ingredients and stir until just blended.
- Spoon the batter into the muffin tins, equally distributing the batter to each well.
- Bake for 15 to 20 minutes until the muffins are golden brown. Remove the muffin tins to a wire rack and let cool for about 5 minutes. Invert tins and completely cool muffins. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 162.9, Fat 4.3, SaturatedFat 0.8, Cholesterol 1.3, Sodium 271.5, Carbohydrate 27.1, Fiber 0.6, Sugar 9.2, Protein 3.9
AWESOME SOUR CREAM MUFFINS
A very moist and tasty muffin. Topped with the butter/flour/sugar crumbs, they are addictive. You can, of course, add blueberries, raisins, dates, nuts., anything to your taste, but I think the plain muffin can't be beat! This is an altered combination of two old recipes.
Provided by MermaidGranny
Categories Quick Breads
Time 35m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg with a whisk in a large mixing bowl until light. Add Sour Cream, Butter, and Sugar; whisk together until smooth. Measure dry ingredients into a bowl or on waxed paper; add to wet ingredients and stir/fold until no more dry ingredients show. (over-mixing will make muffins tough).
- Spray PAM lightly into 12 muffin cups, or use paper liners. Pour dough into each cup. Preheat oven to 400°F Mix crumb topping (if desired), until small crumbs form. Sprinkle evenly over each muffin.
- Bake at 400 F for 20-25 minutes, until light golden brown and top is puffed. Remove from pan, serve immediately or let cool, place in closed container to be used later.
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