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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
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This recipe came with my Pampered Chef mini-muffin pan. I keep misplacing it, so here it goes to a safer place! Ingredients:
1 cup flour (all-purpose) |
1/2 tsp baking powder |
1/4 tsp baking soda |
1/2 stick butter |
2/3 cup sugar |
1 egg |
1/2 cup sour cream |
1/2 tsp vanilla |
2 tsp citrus zest (orange, lemon or lime) |
2 tbsp butter |
1/3 cup sugar |
mini-muffin pan with 24 cups |
Directions:
1. Soften the stick of butter and melt the 2 Tbsp butter. Keep them separate.
2. Preheat oven to 375.
3. Prepeare muffin pan by lightly spraying with cooking spray or by lining with miniature liners.
4. Mix together flour, baking powder, baking soda and salt.
5. In a large bowl, or your mixer bowl, mix the stick of butter and sugar together well.
6. Add the egg and mix until smooth.
7. Add sour cream, vanilla and zest and mix in.
8. Add your flour mixture and mix until it is moistened, being careful not to overmix, which will ruin your muffins.
9. Divide the batter between the 24 muffin cups.
10. Bake for 12-13 minutes. Muffins should be light golden brown.
11. Remove from oven and cool in pan 3 minutes, then remove from pan and cool slightly.
12. Dip tops of warm muffins in the melted butter and then into the sugar (or sprinkle the sugar over).
13. Nutrition info per original recipe: 260 calories, 12 g fat (7 g saturated), 60 mg cholesterol, 35 g carbohydrate, 3 g protein, 190 mg sodium, 0 g fiber.
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