Prep 10 mins
Cook 25 mins
- 3 cups sugar
- 1⁄2 lb margarine
- 1⁄2 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 4 eggs
- 1 cup sour cream
- 1⁄2 cup milk
- 4 cups all-purpose flour
- Mix sugar, margarine, salt, nutmeg, vanilla, baking soda and cinnamon together for two minutes.
- Add eggs, sour cream, milk and flour and mix again for another two minutes.
- Scrape down bowl sides and mix for another minute.
- Fill muffin pans or loaf/cake pans 2/3 full.
- Bake at 375 degrees until center is firm.
- If you desire, you can fold raisins, cherries, apples, nuts, blueberries, dates or any other fruits to the batter before spooning into muffin tins.
These were EXTREMELY sweet, but good, light. I did NOT follow the instructions, which I think make a tight muffin. I combined all the dry ingredients (including about 1 c. of dried apricots) and in a separate bowl, combined the wet ingredients. I then folded the wet ingredients into the dry ingredients, just until incorporated. I made 6 texas size muffins.
These muffins are very sweet, and they are also very heavy muffins as well. Im use to muffins being light, fluffy, and moist...but these are quite heavy, and not fluffy at all. I was a bit hessitant to make muffins that were made so different than the usual muffin, but they just sounded so good. They have a wonderful taste to them, but I am not fond of the texture, and the extreme sweetness of the muffins... the sugar definitely should be reduced, and I hope to figure out how to make them fluffier... They are probably so heavy because they are mixed too much. I will have to play around with it.
This is a recipe I picked during Zaar Tag, and I've FINALLY made it. However, I'm not going to rate it, as I just don't think it was to me or my husband's taste. They were VERY sweet. I would love someone else to try them, that likes sweet muffins. I may try them again, reducing the sugar by a cup and using 1/2 tsp nutmeg and 1 tsp cinnamon.