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Sour Cream Jam Muffins

July 31, 2011 By Kristi

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Sour Cream Jam Muffins
 

Day 212.
Since I’m in pantry challenge mode, I wanted to clear out a few of those half-empty containers of condiments in the refrigerator.

This recipe dealt with both sour cream and Stone Fruit Jam. Double win.

Plus, it sounds delicious and could make a great breakfast for the kiddos.

 

Sour Cream Jam Muffins

Adapted from Sour Cream Jam Muffins.

Ingredients

  • 1/2 cup butter, softened*
  • 1 cup sugar
  • 1 egg*
  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream*
  • 2 teaspoons vanilla
  • Preserves or jam of choice (I used Stone Fruit Jam)
  • Additional sugar for topping, optional

*Vegan converter: substitute margarine, mashed banana and vegan sour cream

Method 

Beat the butter and sugar together in a mixing bowl until creamed, about 2-3 minutes. Add egg and beat until well combined.

In a small bowl, stir together the flour, baking powder, and salt. In a second small bowl or measuring cup, combine the sour cream and vanilla. Add half the flour and half the sour cream mixture to the mixing bowl and stir just until combined. Repeat with the remaining flour and sour cream, being careful not to overmix.

Grease and flour a muffin tin, or line with baking cups. Fill muffin cups 1/3 full with the batter. Add a dollop of jam or preserves on top of the batter and then top with remaining muffin batter. Sprinkle additional sugar over the tops of the muffins, if desired, for a crispy muffin top.

Bake at 350 degrees for about 15-20 minutes for mini muffins or  20-25 minutes for regular-sized muffins.

The Results

Well, these are really super tasty, but I either I mixed them too much or overdid something in the recipe. They came out almost too moist and were pretty messy. But, delicious all the same and dealt with our pantry items nicely.

What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at Penny Worthy Project, Cookbook Sundays, Savory Sunday·and·Potluck Sunday.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: muffin, vegetarian Tagged With: sour cream, stone fruit, stone fruit jam

WHAT KRISTI’S WRITTEN

The Super Easy Vegetarian Slow Cooker Cookbook: Easy, Healthy Recipes That Are Ready When You Are

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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