As it happens, I have not one, but two containers of sour cream in my refrigerator that will go bad if I don't use them. As I was perusing recipes, I ran across a recipe for Blueberry Sour Cream Muffins that are meant to be baked in something called a Traeger Wood Pellet Grill. The recipe intrigued me for a couple of reasons. Unlike a lot of muffin recipes that use melted butter, they creamed the butter with the sugar. And instead of adding sugar on top after the muffins bake, they sprinkled the tops with sugar before baking. I swapped out the blueberries for raspberries, and since I don't have one of these clever grills, I baked them in the oven. The texture is very nice, but next time, I think I would add a little cinnamon or perhaps a pinch of nutmeg for additional flavor. The raspberries are a refreshing change, though, and add a fresh summery taste.
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) butter
3/4 cup sugar + extra for tops
2 large eggs
3/4 cup sour cream
1 1/2 teaspoon vanilla
1 1/2 cup frozen raspberries
Preheat oven to 350 and line a muffin pan with cupcake papers.
Mix together the flour, salt and baking soda and set aside.
Cream the butter with the sugar until light and fluffy. Beat in the eggs, mixing well. Beat in the sour cream and the vanilla.
|It will seem quite thin before you add the flour.|
The mixture will become stiff. Add a generous scoop to each muffin well, filling almost full. Sprinkle the top of each muffin with sugar.
Bake 25-28 minutes or until a cake tester comes out clean.