Monday, October 24, 2005

You'd think I could follow a recipe by now

Sour Cream Muffins
Good Housekeeping Baking Copyright 1999

2 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar
2 teaspoons baking powder I forgot this!
½ teaspoon baking soda
½ teaspoon salt
1 container (8 ounces) sour cream I used light sour cream
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1/3 cup coarsely chopped pecans or walnuts I used toasted walnuts

1. Preheat oven to 400 degrees F. Grease twelve 2 ½” by 1 ¼” muffin-pan cups or line with paper liners. (I made jumbo muffins and bakes slightly lower and slower.) In large bowl, stir together flour, 1/3 cup sugar, baking powder, baking soda and salt.
2. In medium bowl, with wire whisk or fork, stir together sour cream, eggs, and vanilla. Stir sour cream mixture into flour mixture until flour is just moistened.
3. Spoon batter into prepared muffin-pan cups. In small bowl, stir together cinnamon and remaining 2 tablespoons sugar. Sprinkle over muffins; sprinkle nuts on top (I didn't see this and added the nuts to the batter). Bake 15 minutes, or until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan; serve warm. Or cool on wire rack to serve later.

I COMPLETELY screwed up this recipe. I left out the baking powder and I did not see where it said to sprinkle the nuts on top (even though I looked several times to see where the nuts came in) so I added them to the batter. And I made this to use up sour cream I had in the fridge and it was light (!) sour cream. These aren't very sweet but I really don’t believe I left the sugar out (although, I wouldn’t be surprised!). I don’t know where my head was tonight. Considering all this, these muffins are surprisingly still quite edible but nothing I’ll be offering up to co-workers in the morning.

These are from the same cookbook as the Lemon Ricotta muffins which were out of this world. I’m sure if I followed the recipe correctly I would have ended up with a much better result.

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