I love baking with sour cream. They are a good substitute if you ran out of yogurt. Needless to say they are excellent in cheesecakes! I usually buy a tub or two and have it sit in my pantry. Not knowing what to do with one last tub that is gonna pass the expiry date, I came up with this recipe I could proudly call my own.
Muffin making is almost routine like for Aaron's breakfast every, if not other morning. With one basic sour cream muffin recipe, it could be twisted to have chocolate chips added into it, sugar cut down and using wholemeal flour instead. This in my opinion, totally brings it to a new level of nutrition. The butter was enough and were very fragrant and distinct within the muffin.
I like how they look before going into the oven. I think these are best eaten warm, though it is also good at room temperature.
70g softened butter
1/2 cup castor sugar
1 tsp pure vanilla extract
Pinch of salt
One tub of sour cream (I used a 300ml tub)
1 large egg (my egg weigh more than 67g)
1 tsp baking soda (mine is always lumpy, has it gone bad???)
1 tsp baking powder
180g wholemeal plain flour
1/4 cup fresh milk (I used evaporated milk)
1 cup of bittersweet chocolate chips (reserve some to top the muffins before baking)
This one uses the creaming method unlike other muffins where you just mix the dry ingredients to the wet ingredients.
1)Preheat oven to 170°C and line a 12 holes muffin tray with paper liners.
2)Cream butter, sugar and pinch of salt until light and fluffy.
3)Add in the teaspoon of vanilla and stir in the beaten egg. Cream until combined.
4)Throw in the tub of sour cream and stir until it form one uniform batter.
5)Combine baking powder and baking soda and pass it through a tea strainer into the batter.
6)Stir again until combined and slightly bubbly and frothy-like.
7)Alternate the wholemeal flour with the milk into the batter, beginning and ending with flour.
8)Swirl in the chocolate chips and mix until evenly distributed.
9)Scoop using a greased 1/4 cup capacity scoop into the muffin holes.
10) Top the muffin surface with more chocolate chips and throw it into the oven to bake for approximately 18-25mins. Mine was done under 23mins.
These remained moist for 2 days, stored in an airtight container. Freezable and microwavable.
Wednesday, July 8, 2009
Posted by Quinn at Wednesday, July 08, 2009