Sour Cream Muffins

Sour Cream Muffins

21
sal 20

"Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast."

Ingredients

40 m {{adjustedServings}} servings 129 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
  2. In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
  3. Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

21
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I was prepared to rate these a '3' but I had to consider those that might be looking for low or no fat sweets, so taking that into consideration I rate a '4'. I didn't prepare these lofat...jus...

I made mini muffins with this recipe and they were delicious. I also added a tspn of vanilla and didn't use the fruit. Light, airy and yummy. This recipe would probably make a great light sponge...

I tried this recipe with apples and strawberries, the muffins did not cook in alloted time and sank in the middle