Sour Cream Maple Walnut Muffins Food

MORNING MAPLE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

SUGAR HILL INN'S SOUR CREAM MAPLE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Butter standard muffin tins.
• In a small bowl, stir and toss the flour, baking powder, baking soda, and salt. Set aside.
• In a medium bowl, beat the butter until smooth then slowly add the maple syrup, beating constantly.
• Beat in the sour cream and egg.
• Fold in the raisins.
• Add the dry ingredients to the wet ingredients, and stir until just blended.
• Spoon mixture into the prepared muffin tins, filling each cup about two-thirds full.
• Bake until a toothpick inserted in the center comes out clean, about 15 - 18 minutes.
• Cool in the tin for 5 minutes, then remove.

SOUR CREAM MAPLE-WALNUT MUFFINS

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).

SOUR CREAM MUFFINS

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.

SOUR CREAM APPLE MUFFINS

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.

MAPLE WALNUT MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease or paper line 20 muffin cups.
• Spread walnuts on a baking sheet, toast in the oven 5 minutes, cool and coarsely chop.
• In a bowl, sift together flour, baking powder, baking soda and salt.
• In a larger bowl, combine sugars, syrup and butter, beat with an electric mixer until light and fluffy.
• Add the eggs one at a time, beating to mix thoroughly after each addition.
• Pour half of the buttermilk and half of the flour mixture into the butter mixture and stir until blended, repeat with the remaining ingredients.
• Fold in the walnuts and fill muffin cups 2/3 full.
• Bake 20 to 25 minutes, remove and let stand 5 minutes before transferring to a cooling rack.

SOUR CREAM MUFFINS

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.