Ajeen Beckford Sour Cream Muffins

Ajeen Beckford runner up chef of the Caribbean 2007, Personal chef of boxer Lennox Lewis, awarded distinguished Jamaican chef in Louisiana 2008 gold medalist awarded chef and many more local achievements.

• Ready In: 35 mins
• Serves: 6
• Yields: 15 pcs

Ingredients

• 8  ounces unsalted butter, at room temperature
• 8  ounces sugar
• 2  pieces  whole eggs
• 7  ounces bread flour
• 3  ounces  cake or 3  ounces  pastry flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 10  ounces sour cream
• 1  teaspoon vanilla

Directions

1. 1. Cream the butter and sugar until light and fluffy. Add the eggs. Beat well.
2. 2. Sift the dry ingredients together.
3. 3. Stir in the dry ingredients and sour cream, alternately, into the butter mixture. Stir in the vanilla.
4. 4. Portion and bake at 350°F until light brown and set, approximately 20 minutes.
5. 5. Allow muffins to cool briefly before removing from the pan.
6. NOTE: Other fruits and nuts may be added for variety. Add approximately 4-6oz (1 cup) fresh or frozen drained fruit to the batter. Popular products are; blueberries, dried cherries/cranberries, candied fruits, pecans.
7. Streusel Topping.
8. 1lb 8oz.
9. 8oz (250g) cake/pastry flour.
10. ¼ oz cinnamon.
11. 4oz (125g) brown sugar.
12. 4oz (125g) sugar.
13. 8oz (250g) whole butter, cold.
14. 1. Combine all dry ingredients. Cut in the butter until the mixture is coarse and crumbly.
15. 2. Sprinkle on top of muffins or quick breads prior to baking.
16. NOTE: topping will keep for several weeks in the refrigerator.