|50 grams||Softened butter|
|150 grams||Sugar; (or vanilla sugar)|
|170 millilitres||Sour cream|
|1 teaspoon||Baking powder|
|1 cup||Blueberries (if still frozen; it's ok)|
1. Preheat oven to 230øC .
2. Put muffin cups in muffin tin.
3. In large bowl, mix butter and sugar until creamy. Add eggs one at a time until well blended.
4. Gradually add sour cream and flour/baking powder alternating wet and dry. When just mixed, add vanilla and blueberries. Stir in.
5. Fill muffin cups. Bake for 15-20 minutes until golden on top and toothpick comes out clean. Let rest for 10 minutes and remove from muffin tin. Best served warm.
Difficulty : easy. Precision
: measure ingredients.
Recipe by: Terri Huggett huggett@...
Posted to JEWISH-FOOD digest Volume 98 #031 by lisamontag@... (Lisa Montag) on Jan 16, 1998
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