This recipe is from my mom. These are a rich, not overly sweet muffin
that she would serve for breakfast or lunch which was often served
with butter and jam or with berries and whipped cream as a dessert
*Mom's Sour Cream Muffins *
1 3/4 cup sifted flour
1/4 tsp. salt
3 Tbs. sugar
1/2 tsp. baking soda
1 egg
1 1/2 cups sour cream
Sift dry ingredients together - set aside
Beat egg till foamy
Beat sour cream into egg
Stir in the dry ingredients into the sour cream mixture just to blend well
Fill paper lined muffin tins 3/4 full with batter
Bake muffins at 425F about 20 minutes or tested done in center
Yield: depends on size of the muffin cups
These freeze well.