Sour Cream Muffins
These muffins are nothing like the usual sweet, fruit-filled variety. They’re only very slightly sweet, instead getting their flavor and sturdy texture from sour cream and cornmeal. You might serve them instead of biscuits or cornmeal with dinner.
1 1/4 cups unbleached flour
3/4 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 teaspoon baking soda
1 cup sour cream (at room temperature)
1 egg, beaten (at room temperature)
Preheat oven to 350 degrees F. Grease 12 muffin cups or line with paper liners.
Sift together flour, cornmeal, baking powder, salt and sugar.
In a separate bowl, add baking soda to sour cream. Stir until frothy. Add egg to sour cream mixture and mix well. Add sour cream mixture slowly to dry ingredients and stir just until mixed.
Fill muffin tins about 2/3 full. Bake 25 minutes or until browned.