br>For coffee cake combine muffin mix, sour cream, milk, and egg in
ater and drain.
Combine muffin mix, sour cream, milk and egg in
br>Line muffin tin with paper cupcake liners.
Cream butter with
rease 2 x 12 hole muffin tins.
in a jug
o 350. Beat butter and cream cheese at medium speed with
/180C350\u00b0F.
Prepare muffin tin with paper liners/spray
Preheat oven to 375.
Melt butter in the bottom of a 9x13\" pan. (I usually cut it up and put it in the oven for a few minutes while it's preheating - set a timer for a couple minutes so it doesn't burn, though!).
Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
Pour batter into the 9x13\" pan with the melted butter in the bottom. Do not stir!
Bake for 45 minutes, until golden brown on top and around the edges.
oneness.
Place the buttered muffin halves onto four individual plates
ingredients in the order listed, sour cream, sugar, milk, lemon zest and
he vanilla extract into the sour cream.
If your mixer has
o cool.
Blend together sour cream, 2 tbsp sugar, flour, salt
Mix the dry ingredients together in a large bowl.
In a separate bowl, cream the butter and brown sugar,then on low speed, beat in the sour cream, eggs and vanilla.
Stir the butter mixture into the dry ingredients, mixing lightly only until blended.
If desired, add one cup chocolate chips and/or 1/2 cup chopped nuts.
With an ice cream scoop, spoon into greased muffin tins, makes 12 large or 24 medium muffins.
Bake at 375\u00b0F about 20 minutes or until firm.
acon and 1/4 cup sour cream.
Mix until combined.
Sift together first four ingredients into a mixing bowl.
In a separate bowl cream sugar and butter till fluffy light.
Blend in eggs, then sour cream.
Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
Spoon batter into greased muffin cups about half full.
Place a teaspoon of jam atop batter, then another spoon of batter over jam.
Bake at 350 degrees F for 20-25 minutes.
In a bowl, combine the baking mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.
Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
Bake at 375\u00b0F for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
nd gently fold in the sour cream. Shape the dough into a
Use an unbaked 9-inch deep-dish pie shell, your own recipe or storebought.
Sprinkle 1 tbsp of the flour in shell.
Arrange apple slices in bottom.
(Use Northern Spy apples if possible; they're the best for cooking IMHO.) Preheat oven to 425F degrees.
In a mixing bowl, combine sour cream, brown sugar, yolks, butter, salt and remaining 1 tbsp flour.
Blend well and spoon over apples.
Bake for 15 minutes, then reduce heat to 350F degrees and bake for 40 more minutes, or until apples are tender.
Lightly grease a 13\"X9\" pan.
Preheat your oven to 375 F degrees.
Beat eggs until light, then add the oil and the salt.
Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
Pour mixture into the prepared pan and place in the oven.
Bake for 35 minutes.
Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).
lace paper liners in 12 muffin cups.
In a medium
175 degrees C). Grease 12 muffin cups or line with paper