Sour Cream Muffins

These Sour Cream Muffins offer a comforting, home-style treat with a surprisingly light texture. The use of sour cream provides a distinct tang that balances the sweetness, while the diet margarine keeps the richness manageable. Perfect for a quick breakfast or an afternoon tea accompaniment, they bake up golden and fluffy. The addition of a hint of nutmeg adds warmth and depth to the flavor profile. Simple to mix and bake, these muffins are a versatile base that can be enjoyed plain or adapted with your favorite dried fruits or nuts. They pair beautifully with coffee or tea, making them a staple for cozy mornings or casual gatherings.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 180.0

Dietary: Diabetic, Vegetarian

Description

These Sour Cream Muffins offer a comforting, home-style treat with a surprisingly light texture. The use of sour cream provides a distinct tang that balances the sweetness, while the diet margarine keeps the richness manageable. Perfect for a quick breakfast or an afternoon tea accompaniment, they bake up golden and fluffy. The addition of a hint of nutmeg adds warmth and depth to the flavor profile. Simple to mix and bake, these muffins are a versatile base that can be enjoyed plain or adapted with your favorite dried fruits or nuts. They pair beautifully with coffee or tea, making them a staple for cozy mornings or casual gatherings.

Ingredients

1/4 cup Diet margarine
3/4 cup Imitation sour cream
1 1/3 cups All-purpose flour
1/2 cup equivalent Non-nutritive sweetener
1/2 tsp Baking soda
1/4 tsp Salt
1/4 tsp Nutmeg, ground
1 large Egg, beaten

Directions

1
Preheat oven to 450 degrees F (230 degrees C).
2
Grease 12 muffin cups or line with paper liners.
3
In a large mixing bowl, cream the diet margarine until smooth.
4
Add the sour cream to the margarine and mix well until combined.
5
In a separate bowl, sift together the flour, non-nutritive sweetener, baking soda, salt, and nutmeg.
6
Add the beaten egg to the sour cream mixture.
7
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
8
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
9
Bake for 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
10
Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 180.0kcal

% Daily Value *
Total Fat 18.9g30%
Saturated Fat 8.7g44%
Cholesterol 23.9mg8%
Sodium 164.6mg7%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.0g0%
Sugars 2.1g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you do not have diet margarine, you can substitute with a light butter or a neutral oil like canola, though the texture may vary slightly.

For a richer flavor, you can use regular sour cream instead of the imitation version, keeping in mind the nutritional changes.

These muffins are best enjoyed fresh on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

To freeze, allow muffins to cool completely, then wrap individually in plastic wrap and place in a freezer bag. They can be stored for up to 3 months. Thaw at room temperature or warm in the microwave for 15-20 seconds.

Feel free to add 1/2 cup of your favorite dried fruits, such as raisins or cranberries, to the batter for extra flavor and texture.

Keywords: muffins, sour cream, quick bread, breakfast, vegetarian, diabetic friendly, nutmeg, baking, homemade, tender, fluffy, comfort food, snack, tea time, easy baking, low fat, light, golden, classic, simple

Read it online: https://www.chefs-mate.com/recipe/sour-cream-muffins/