Sour Cream Muffins
Yield
12 muffinsPrep
15 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
|
|
| ¾ | cup |
sour cream, light
or buttermilk |
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
or non nutritive sweetner |
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | each |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
|
|
| 177 | ml |
sour cream, light
or buttermilk |
|
| 315 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
or non nutritive sweetner |
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
| 1 | each |
eggs
beaten |
|
Directions
Preheat oven to 450℉ (230℃).
Cream margarine; add sour cream; mix well.
Sift dry ingredients. Add alternately with egg to first mixture.
Spoon into greased muffin tins; bake for 15 minutes.
