Sour Cream Muffins Recipe - Cooking Index
Sour Cream Muffins Recipe - Cooking Index
| Nonstick cooking spray | ||
| 2 cups | 125g / 4.4oz | Flour |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) - softened |
| 1 cup | 198g / 7oz | Sugar |
| 3/4 cup | 148g / 5.2oz | Nonfat egg substitute equivalent to 3 eggs |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 cup | 237ml | Light sour cream |
| 1 teaspoon | 5ml | Baking soda |
| 1/3 cup | 78ml | Lemon curd |
| Poppy seeds |
Heat the oven to 375 degrees. Spray 3 (6-cup) nonstick muffin pans with nonstick cooking spray. Set aside.
Stir together the flour, baking powder and salt in a bowl. Set aside.
Cream together the butter and sugar. Beat in the egg substitute and vanilla. Stir together the sour cream and baking soda. Stir the flour mixture and sour cream mixture into the butter and sugar. Mix the ingredients just until they're blended. Do not overbeat.
Fill the muffin cups halfway with batter. Spoon about 1 teaspoon lemon curd into the center of each muffin cup then divide the remaining batter among the muffin cups, covering the lemon curd. Sprinkle each muffin with poppy seeds.
Bake the muffins until a toothpick inserted in the middle comes out clean, 15 to 20 minutes.
This recipe yields 14 muffins.
Each muffin: 215 calories; 272 mg sodium; 30 mg cholesterol; 9 grams fat; 35 grams saturated fat; 35 grams carbohydrates; 4 grams protein; 1.24 grams fiber.
Source:
The Los Angeles Times, 03-21-2001
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