Rule #1 about buying sour cream: Do NOT buy it, then forget about it in your fridge, only to take it out 2 months after it’s expiry date, realizing that it has grown a huge green afro of mold.
I can’t believe I didn’t keep that rule in mind, even after it already happened once before.
But no matter. Since I already planned to make sour cream muffins, I couldn’t go back on my word to myself. One quick trip to the grocery store to buy a tub of sour cream and I was rolling in fluffy, sour cream infused muffins.
If you have never tried making muffins with sour cream, I would highly recommend that you give it a try. They are so fluffy, melt in your mouth good that there is no way you will be able to stop at one.
-1 cup all-purpose flour
-1/2 cup whole wheat flour
-3/4 teaspoon baking powder
-3/4 teaspoon baking soda
-1/4 teaspoon salt
-1 cup light sour cream
-5 tablespoons butter, melted
-1 teaspoon vanilla extract
-3/4 cup chocolate chips
1. Preheat the oven to 350˚F.
2. In a large bowl, combine the all purpose and whole wheat flour, sugar, baking powder, baking soda and salt.
3. In a separate bowl, beat together the egg, sour cream, butter and vanilla. Slowly stir in the dry ingredients until fully incorporated.
4. Scoop the batter into a paper-lined muffin pan and bake for 18-20 minutes or until a toothpick inserted comes out clean.