Monday, January 14, 2013

Raspberry Sour Cream Muffins

The holiday goodies are but a memory now. The last of the cookies devoured, we're already searching for a forgotten chocolate. I would apologize for posting a sweet so soon after the holidays, but I figure Sheila broke the ice with her four (or was it five?) cups of cream. It's hard to top that!

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.


Raspberry Sour Cream Muffins
(based on a Traeger Wood Pellet Grill recipe)

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.

Using a spoon, combine the flour mixture with the butter mixture, taking care not to over mix. Add the frozen raspberries and stir.

 

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.



6 comments:

  1. Oohhh, those look delish Krista. And I happen to have a container of sour cream in the fridge...

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    1. I'm glad I'm not the only one. I think this month's recipes will all be geared to using something in the fridge.

      ~ Krista

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  2. Yum. I'll have to try these - but with blueberries from my freezer.

    Here's another recipe I like for using up sour cream: Daisybrand.com's blueberry scones (http://daisybrand.com/recipes/recipe.aspx/80/Blueberry+Scones). Sour cream replaces the heavy cream used in most scone recipes, and it comes together quickly and tastes nice.

    LynneW

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    Replies
    1. That sounds good. Thanks, Lynne!

      ~ Krista

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  3. Krista, I make a gluten-free blueberry muffin with sour cream. Adds so much moisture! Love these with raspberry. And so pretty.

    ~Avery/Daryl

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    Replies
    1. The raspberries were lovely and refreshing.

      ~ Krista

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