Can you guess who hasn’t been making a grocery list lately?
Can you guess how it became obvious?
“I think we’re good on sour cream,” Scott said as he helped me put away groceries Saturday morning.
Yes, we have three containers of sour cream in the fridge. Actually, we had four, but one was expired (Oops!). I pretended I totally meant to have that much on hand and then spent the next hour searching the Internet for sour cream recipes.
That’s why I had a Raspberry Sour Cream muffin for breakfast this morning.
RASPBERRY SOUR CREAM MUFFINS
- 1 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 2 cups flour plus 2 tbsp flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/4 cup fresh or frozen raspberries
- raw sugar
Heat oven to 375. Line muffin tin with paper liners.
Beat butter until smooth. Gradually add sugar, beating until fluffy. Add eggs 1 at a time, beating well after each addition. In separate bowl, combine flour, baking powder, baking soda and salt.
In another bowl, stir vanilla into sour cream. By hand, add flour mixture alternately with sour cream to butter mixture, beginning and ending with flour; mix just until combined.
Using a rubber spatula, fold in raspberries. Divide batter among muffin cups. Sprinkle with raw sugar.
Bake about 24 minutes or until the top springs back when pressed lightly with your fingertips.
Recipe courtesy of www.cdkitchen.com