Prep 10 mins
Cook 30 mins
I got this recipe during my stay at beautiful Ripplecove's Inn in Ayer's cliff, Quebec, Canada. Every morning, the chef made these healthy and delicicous light muffins. I tried to do the same at home and here is the recipe! As sour cream is used instead of grease for less fat, the muffins don't stay fresh as long as regular muffins. Eat them the same day you bake them and freeze leftovers. Bon appetit!
- 1 egg, beaten
- 236.59 ml sugar
- 59.14 ml oil (or Crisco)
- 236.59 ml sour cream (regular or light)
- 354.88 ml flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 295.73 ml berries (fresh or frozen I usually buy a bag of frozen mixed berries raspberries, strawberries, blueberries a)
- Beat sugar and egg.
- Add oil and sour cream and mix.
- Add flour, soda and baking powder and mix.
- Cut strawberries& blackberries (if any) into pieces the size of a raspberry.
- Carefully add berries and mix by hand.
- Pour mix into a small 12-muffin mold.
- Bake at 375F until top is golden brown (approximately 30 minutes).
Very good. I used raspberries and used Splenda instead of sugar. I followed the rest of the recipe as written. We all enjoyed them warm and cold for breakfast. Made for Spring PAC 2010.
I used light sour cream and frozen blackberries and baked 6 muffins in a larger muffin tin. Excellent flavor and very nice warm with a little butter spread inside, Thanks for sharing Super Nana. Made for PAC Spring 2010.
They came out very moist, but delicate tasting. My husband ate five the first day between the late afternoon and evening. They get a bit sticky the next day if you seal them up. Next time I'll try just leaving them out. We used light sour cream and oil, and they popped right out of the sprayed nonstick muffin tin. We did substitute in a couple of tablespoons of cream cheese for some of the sour cream. We got a flattish but very nice muffin tops.