Wednesday, April 2, 2008

Sweet muffins

Light and tangy, these muffins are good for breakfast, lunch or dinner. "Creaming" is the process of beating fats and sugar to form a light, fluffy base for quick breads, some cookies and cakes.

2 sticks butter, room temperature
1 cup sugar
2 eggs
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sour cream
1 teaspoon vanilla extract

Preheat oven to 350. Spray a muffin tin with non-stick cooking spray.

Cream the butter and sugar until light and fluffy; add the eggs. Sift the dry ingredients together.

Add the dry ingredients and the sour cream, alternating one then the other, itno the butter and sugar. Add the vanilla.

Fill muffin tins about 2/3 full. Bake about 20 minutes, until lightly browned and set. Let them cool in the pan a minute or two before turning out.

Makes 15 muffins.