Maxine's black-walnut muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 8 | ounces | Carton dairy sour cream |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 1¾ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | cup | Chopped black walnuts |
Directions
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Indiana's Maxine Nelson makes this winning Elkhart County Fair quick bread with sour cream and a big cup of black walnuts.
1. Grease and flour an 8x4x2-inch loaf pan; set pan aside.
2. In a mixing bowl, beat sugar, sour cream, egg and vanilla till combined.
3. Stir together the flour, baking powder, baking soda and salt. Stir into creamed mixture.
4. Fold in the walnuts. Pour the batter into a prepared pan.
5. Bake in a 325-F oven for about 65 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from pan; cool thoroughly on a wire rack.
Makes 1 loaf.
Source: Midwest Living, August 1995