Muffins, sour cream
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1 | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 2¾ | cup | Flour |
| 1 | pinch | Nutmeg |
| 1 | cup | Egg Beaters 99% egg substitute |
| 1½ | cup | Sour cream, nonfat |
Directions
Cream butter and sugar until fluffy. Sift flour, soda and salt - add alternately with the eggs and sour cream, starting and ending with flour mixture. Mix lightly and as little as possible. Pour into 24 - 30 muffin tins and sprinkle with sugar.
Bake for 15 minutes in a 450 oven or until brown.
NOTES : Food processor note: Add all dry ingredients and cut up butter in the processor. Blend with steel knife until butter is in fine pieces. Add Egg Beaters and sour cream and process until just blended.
Recipe by: The Tennessean Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon <jouet@...> on Mar 12, 1997
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