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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I have only made these muffins with raspberries, but you could use apples, peaches, blueberries, etc. Make sure to use regular sour cream, not low-fat or non-fat as it really does make all the difference in the taste. Ingredients:
1 cup white sugar |
1 egg |
1 cup sour cream |
1/4 cup vegetable oil |
1 3/4 cups all-purpose white flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup chopped fruit (not pureed or too finely chopped) |
Directions:
1. Preheat oven to 400 degrees.
2. Grease 12 muffin cups.
3. In food processor, combine the sugar, egg, sour cream, and oil.
4. Pulse until well blended.
5. In a separate bowl, combine flour, soda, and salt.
6. Add to the food processor and pulse just to blend.
7. Fold in fruit.
8. Spoon mixture into the muffin cups, filling them 3/4 full.
9. Bake for 20 minutes or until a tester inserted in the center comes out clean.
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