Sour Cream Snickerdoodle Muffins
1 cup butter, softened
1 cup granulated sugar
2 large eggs
2 tsp. vanilla
2¼ cups all-purpose flour
¾ tsp. baking powder
¾ tsp. baking soda
¾ tsp. cream of tartar
1¼ cups sour cream
1 cup granulated sugar and 2 tsp. cinnamon to roll batter in
Preheat oven to 350 degrees. Combine softened butter and the 1 cup sugar in mixing bowl and beat on medium speed for about
3 minutes, until fluffy. Add eggs, 1 at a time. Beating just until yellow is gone and then beat in vanilla. Sift flour, baking powder,
baking soda and cream of tartar together and add alternately with the sour cream, beginning and ending with flour mixture. Mix the
sugar and cinnamon together and drop rounded scoops of batter into it and roll around, coating dough well. ( ice cream scoop is good
for this step) Line the muffin tin with paper muffin papers, if desired. Divide evenly in a 12-cup greased muffin tin and bake for
about 20 minutes.
Honey Bran Muffins
From Bobwhite Quail & Buttermilk Biscuits cookbook by Dianne Evans
1 cup whole wheat flour
1 cup Kellogg’s Bran Buds
1 tsp. baking soda
½ cup dark raisins
½ cup chopped pecans
1 cup honey
1 cup whole buttermilk
Mix all ingredients in order given. Spray muffin tins with cooking spray and fill 2/3 cull. Bake 400 degrees for regular size or about 12 to 15 minutes for mini size. Makes 24 regular size or 36 mini muffins.
Note: I use to mix these in my stand mixer on the lowest speed adding each ingredient one at a time. When the butter milk with incorporated I stopped! Do not overmix.
Note: When making muffins, always sift the dry ingredients into a bowl and make a “well” in the center. Combine the wet ingredients, pour into the “well” all at once and stir just enough to moisten the dry ingredients. It’s supposed to be “lumpy” not a smooth batter.