Sour Cream Muffins

Still trying out some muffin recipes - this one grew from a need to get rid of half a container of sour cream before it turned, and a realization that I still have too many frozen strawberries in the freezer. I didn't need to alter this one much at all, other than subbing the strawberries for the blueberries. This muffin was VERY tasty - rich, slightly sweet, and loaded with berries. I ended up with 9 large muffins, that is probably because I used a LOT of strawberries. I did find the strawberries made the inside a little mushy, I don't usually use muffin liners but these would benefit from a little more support. They froze well but the outsides were a wee bit tough after reheating. Will definitely make again though!



From Allrecipes.com (which actually has a "search by ingredients" feature!)


SOUR CREAM MUFFINS

INGREDIENTS:
1/4 cup applesauce
3/4 cup white sugar
2 eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup nonfat sour cream
1 cup fresh blueberries (or any berry or chopped fruit)
DIRECTIONS:
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.

TOTAL COST:



Applesauce - $0.13

Sugar - $0.15

Eggs - $0.24

Flour - $0.17

Sour cream - $0.50

Strawberries - $2.00



GRAND TOTAL: $3.19, or $0.35 per muffin



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