MIX-IN MUFFINS
1 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sour cream
1 large egg
1 teaspoon vanilla
Mix-Ins*
Preheat oven to 400 degrees F and butter twelve 1/3-cup muffin cups.
Into a bowl sift together flour, sugar, baking powder, baking soda, and salt; set aside.
Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. Stir butter mixture (and additional ingredients; see note, below) into flour mixture until just combined. Divide batter among muffin cups.
Bake in middle of oven until golden and a tester comes out clean, about 20 minutes.
*MIX-INS:
Flavor the basic muffin batter above by adding, for example:
- a chopped banana and 3/4 cup semisweet chocolate chips.
- 1 cup toasted almonds, 3/4 cup dried cranberries, and 1/4 teaspoon almond extract.
- 1 cup chopped drained canned pineapple and 1 cup sweetened flaked coconut.
- 1 cup chopped dried apricots and 1 tablespoon poppy seeds.
Makes 12 muffins
Source: Gourmet magazine, January 1999
1 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sour cream
1 large egg
1 teaspoon vanilla
Mix-Ins*
Preheat oven to 400 degrees F and butter twelve 1/3-cup muffin cups.
Into a bowl sift together flour, sugar, baking powder, baking soda, and salt; set aside.
Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. Stir butter mixture (and additional ingredients; see note, below) into flour mixture until just combined. Divide batter among muffin cups.
Bake in middle of oven until golden and a tester comes out clean, about 20 minutes.
*MIX-INS:
Flavor the basic muffin batter above by adding, for example:
- a chopped banana and 3/4 cup semisweet chocolate chips.
- 1 cup toasted almonds, 3/4 cup dried cranberries, and 1/4 teaspoon almond extract.
- 1 cup chopped drained canned pineapple and 1 cup sweetened flaked coconut.
- 1 cup chopped dried apricots and 1 tablespoon poppy seeds.
Makes 12 muffins
Source: Gourmet magazine, January 1999
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