| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 50 |
g |
Softened butter |
| 150 |
g |
Sugar; (or vanilla sugar) |
| 2 |
|
Eggs |
| 170 |
ml |
Sour cream |
| 155 |
g |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Vanilla |
| 1 |
c |
Blueberries (if still frozen; it's ok) |
INSTRUCTIONS
1. Preheat oven to 230 °C .
2. Put muffin cups in muffin tin.
3. In large bowl, mix butter and sugar until creamy. Add eggs one at a time
until well blended.
4. Gradually add sour cream and flour/baking powder alternating wet and
dry. When just mixed, add vanilla and blueberries. Stir in.
5. Fill muffin cups. Bake for 15-20 minutes until golden on top and
toothpick comes out clean. Let rest for 10 minutes and remove from muffin
tin. Best served warm.
Difficulty : easy. Precision
: measure ingredients.
Recipe by: Terri Huggett huggett@sequent.com
Posted to JEWISH-FOOD digest Volume 98 #031 by lisamontag@juno.com (Lisa
Montag) on Jan 16, 1998
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