A new recipe to me and one that will most certainly be repeated over and over again. I cannot begin to convey the lightness of crumb, the intensity of flavour, the sheer 'orgasm on a plate' sensation of eating these little beauties.
Strawberry and sour cream muffins.
|2 1/2||cups flour|
|1||tablespoon baking powder|
|1/2||teaspoon baking soda|
|1/2||cup (1 stick) unsalted butter, softened|
|1||cup sour cream|
|1||teaspoon vanilla extract|
|2||cups chopped fresh strawberries ( 1/2 -inch pieces)|
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar until light and fluffy. Add the egg and beat until combined. Blend in the sour cream and vanilla.
4. Stir in the flour mixture just until combined. The batter will be thick. Gently fold in the berries.
5. Divide the batter among the muffin cups; it's fine if the batter rises above the cups. Bake the muffins for 14 minutes. Let them cool in the pan for 5 minutes. Turn them out, right side up, onto a wire rack.
No pictures 'cos we wolfed the whole lot down..We are currently comatose on the sofas and have decided not to have supper this evening!