Sugar Hill Inns Sour Cream Maple Muffins Food

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.

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 RAISIN SCONES

Steps:

• Preheat oven to 425.
• Add dry ingredients into a food processor and pulse.
• Add butter, and pulse 15 times.
• Add raisins or cranberries.
• Transfer mixture to a mixing bowl.
• Add cream.
• Mix with spatula.
• Turnout onto parchment paper.
• Lightly knead.
• To shape, press into a 9" round non-stick pan.
• Remove dough from the mold and cut into 10 wedges.
• Bake 12 - 15 minutes.

MORNING MAPLE MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla.
• Stir into the dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups two-thirds full.
• For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly.
• Sprinkle over batter.
• Bake at 400 F for 16-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

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).