Prep 10 mins
Cook 28 mins
Sour cream makes these a moist muffin don't over bake.
- 2 cups flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons sugar
- 1 egg, beaten
- 1 cup sour cream
- 3 tablespoons oil (or melted shortening)
- 1 medium apple, peeled and diced
- 1 teaspoon nutmeg
- 2 tablespoons sugar
- Sift together flour, baking powder, baking soda, salt, and 3 tablespoons sugar.
- Combine egg, sour cream, and oil in bowl and pour into dry ingredients all at once.
- Stir partially, then add apples which have been peeled, diced, and sprinkled with nutmeg and 2 tablespoons sugar.
- Stir until all dry ingredients are moist but still lumpy, about 17-25 strokes.
- Spoon batter into greased muffin tins, filling tins only 2/3 full.
- Bake at 425° for 20-28 minutes.
I ran across this recipe in the low fat/diabetic category... and it is that. I did make a couple of changes, substituting low fat sour cream for the full fat and half the sugar for Splenda. The result was more like a biscuit than a muffin but we did enjoy eating them. I'm looking for low fat and low sugar recipes and this one wasn't one of the best, but it could be because of the changes I made. Thanks for posting this CharlotteJ !
I made two batches of these muffins. The first batch, unfortunately, was not a hit b/c they were not sweet at all. Instead of 3 Tablespoons of sugar I used 1/3 cup of sugar, and my DH still thought they werent sweet enough. They really dont have a whole lot of flavor, so without the sweetness, they just sort of tasted like a bland biscuit. They have nice texture, but Im just not sure this is a recipe for us. They are beautiful muffins that peak up nicely, but I guess it just isnt a taste for everyone. I recommend this recipe to those who are looking for a lighter, less sweet muffin to spread jam on or something :) Thats what we did and they were enjoyed.
I made this tonight so I'll have breakfast for the rest of the week. They are good. I did end up adding some milk to make a muffin consistency. TY for the recipe