Herb And Sour Cream Muffins Recipes

Steps:

• 1. Position rack in center of the oven and preheat to 350 degrees F. Butter 12 regular size muffin cups or line with paper liners.
• 2. Whisk first 4 ingredients in a large bowl and blend well. Whisk buttermilk, eggs, sour cream and oil in a medium bowl; blending well. Then add fresh herbs and zest.
• 3. Combine buttermilk mixture with flour mixture and mix until just combined. Divide batter among prepared cups and brush tops lightly with melted butter..
• 4. Bake muffins 20 minutes. Brush tops with butter. Continue baking until golden on top and toothpick inserted into center comes out clean., approx. 15 minutes longer. Turn muffins out onto a rack. Serve warm.

Steps:

• Preheat oven to 450 F.
• Grease 2 mini muffin tins (24 count size).
• Combine all ingredients until well blended.
• Bake for 15 minutes or until golden brown.
• Serve hot.
• Great with a little jam or jelly.

Steps:

• In a large bowl, combine the flour, cheese, sugar, Italian seasoning, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the butter and garlic powder. Serve with warm muffins.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.