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SOUR CREAM BLUEBERRY MUFFINS 2 c. all-purpose flour 1/2 c. plus 2 Tbsp. sugar 2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 1/2 tsp. cinnamon 1 c. sour cream 1 large egg 4 Tbsp. butter, melted and cooled 1 tsp. grated orange peel 1/2 tsp. vanilla 1 c. blueberries (fresh if possible) Reserve 2 tablespoons each of flour and sugar, and 1/4 teaspoon cinnamon. Into a bowl sift the remaining flour and 1/2 cup of sugar, the baking powder, salt, baking soda and 1/4 teaspoon cinnamon. In another bowl combine the sour cream, egg, butter, orange peel and vanilla. Toss blueberries with the 2 tablespoons flour. In a small bowl combine the 2 tablespoons of sugar and 1/4 tsp. cinnamon. Stir sour cream mixture into flour until just combined; fold in blueberries. Spoon batter into greased muffin tin, filling 2/3 full. Sprinkle tops with cinnamon/sug- ar. Bake at 400 degrees for 15 to 20 minutes or until tops are golden. Makes 14 to 16. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |