Sour Cream Thyme Muffins Food

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.

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.

WALNUT THYME CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray.
• Combine cornbread mix, walnuts and thyme in a large bowl. Whisk together the sour cream, milk, honey and egg in another bowl. Stir the wet mixture into the dry mixture until just combined.
• Scoop the batter into the prepared muffin pan. Bake until golden brown, about 20 minutes. Serve warm.

SOUR CREAM CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

SOURCREAM BERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

CORNMEAL CHEESE MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm

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.

THYME SAVORS

Steps:

• Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with paper liners; set aside. Melt the butter in a large skillet over medium-high heat. Add the leeks and celery and cook, stirring, until wilted, about 5 minutes. Add the parsley, thyme, walnuts and raisins; season with salt and pepper. Cook, stirring, until the vegetables are tender, about 5 more minutes; set aside to cool.
• Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Whisk in the milk, sour cream and egg until combined. Stir in all but 1/2 cup of the cooled vegetable mixture. Divide the batter among the prepared muffin cups, filling each almost to the top. Sprinkle the reserved vegetable mixture on top. Bake until the muffins bounce back when pressed, about 15 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.

SOUR CREAM RHUBARB MUFFINS

Steps:

• Cream brown sugar and butter.
• Add sour cream and eggs, mix well.
• Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
• Stir flour mixture into the sour cream mixture until moistened.
• Fold in rhubarb.
• Pour into greased muffin tins.
• Mix together sugar and remaining cinnamon and sprinkle over batter.
• Bake at 375 degrees for 25 to 30 minutes.

SOUR CREAM BRAN MUFFINS

Steps:

• Cream together butter and brown sugar until the mixture is light and fluffy.
• Beat together egg, sour cream, and molasses. Stir in the raisins.
• In a bowl whisk together the flour, baking soda, salt, and bran.
• Add the dry ingredients to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.)
• Spoon into 12 paper lined muffin tins.
• Bake at 400°F oven for 15 to 20 minutes.
• I baked mine 6 at a time in the toaster oven -- took 15 minutes.

LEMON-THYME BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon zest, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 8x4-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.

SOUR CREAM THYME MUFFINS

Steps:

• Butter a 12-cup muffin tin and set aside.
• In a small bowl combine yeast, water and sugar and set aside.
• In a large bowl combine flours and salt. Using two knives or a pastry blender cut in butter (1/2 cup cut into small pieces) until mixture resembles coarse meal.
• Stir in yeast mixture.
• Stir in sour cream and thyme until combined.
• Spoon 1/3 cup dough into each cup of the prepared muffin tin.
• Cover with plastic wrap and let rise for 1 hour or until doubled.
• Preheat oven to 400-degrees F.
• Bake for 10 minutes. Remove from oven an dbrush with the melted butter. Return to oven and bake another 15-20 minutes or until golden brown.