Ajeen Beckford Sour Cream Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 8 ounces unsalted butter, at room temperature
• 8 ounces sugar
• 2 pieces whole eggs
• 7 ounces bread flour
• 3 ounces cake or 3 ounces pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 10 ounces sour cream
• 1 teaspoon vanilla

Recipe

• 1 1. cream the butter and sugar until light and fluffy. add the eggs. beat well.
• 2 2. sift the dry ingredients together.
• 3 3. stir in the dry ingredients and sour cream, alternately, into the butter mixture. stir in the vanilla.
• 4 4. portion and bake at 350°f until light brown and set, approximately 20 minutes.
• 5 5. allow muffins to cool briefly before removing from the pan.
• 6 note: other fruits and nuts may be added for variety. add approximately 4-6oz (1 cup) fresh or frozen drained fruit to the batter. popular products are; blueberries, dried cherries/cranberries, candied fruits, pecans.
• 7 streusel topping.
• 8 1lb 8oz.
• 9 8oz (250g) cake/pastry flour.
• 10 ¼ oz cinnamon.
• 11 4oz (125g) brown sugar.
• 12 4oz (125g) sugar.
• 13 8oz (250g) whole butter, cold.
• 14 1. combine all dry ingredients. cut in the butter until the mixture is coarse and crumbly.
• 15 2. sprinkle on top of muffins or quick breads prior to baking.
• 16 note: topping will keep for several weeks in the refrigerator.