i was in a mood last night. the kind of mood that called for making something wonderful and magical in the kitchen. the kind of mood that, when the husband mentioned he had to go get chicken stock, i asked him to get eggs and sour cream.
there would be muffins. except that these muffins would be closer to cake.
we didn’t have bran, nor molasses. so this is one of smitten’s recipes that is an adaptation of a recipe, which i’m further adapting. it turned out really well. these are somewhere between muffin and cake in texture, and if i didn’t know any better, i’d say they had apple in them. but they don’t. which makes me happy, because i don’t really care for apple in my muffin. or my cake.
whole-wheat sour cream muffins
adapted from smitten
1/4 cup firmly packed light brown sugar
1 large egg, beaten lightly
1 cup sour cream
1/4 cup golden syrup
1/2 cup raisins or other diced dried fruit
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup whole-wheat flour
1/2 teaspoon cinnamon
in a large bowl with an electric mixer cream together the butter or oil and the brown sugar until the mixture is light and fluffy (will be far less light or fluffy if oil is used), beat in the egg, the sour cream or yogurt, and the molasses, and stir in the raisins or other dried fruit.
in a measuring cup whisk together the flours, the baking soda, the salt, the cinnamon, add the mixture to the sour cream mixture, and stir the batter until it is just combined.
spoon the lumpy batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch.