Recipe by sal
"Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast."
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1 1/4 cups
nonfat sour cream
I was prepared to rate these a '3' but I had to consider those that might be looking for low or no fat sweets, so taking that into consideration I rate a '4'. I didn't prepare these lofat...just looking for a way to get rid of some sour cream(full fat). Also need to use up some applesauce. They did bake up nicely...6 Texas size muffins but for 35 minutes in my oven. I used a mixture of some blueberries and a banana. I tasted the batter but it still needed something so added some cinnamon to batter and a cinnamon sugar topping; which didn't make them sink. As an afterthought, some vanilla would have been good. It can be tinkered with with spices if trying to make a lofat muffin, but if 'going for the gusto'...there are better muffin recipes out there.
I tried this recipe with apples and strawberries, the muffins did not cook in alloted time and sank in the middle
I made mini muffins with this recipe and they were delicious. I also added a tspn of vanilla and didn't use the fruit. Light, airy and yummy. This recipe would probably make a great light sponge cake too.
For a healthy version of a muffin, this recipe is pretty great! I needed to use up a very ripe mango so I added approximately 1/3 cup of it diced. Please be aware that I halved the recipe. Most baked goods require some extract so I added 1 teaspoon of vanilla. I also added 1 1/2 teaspoons of allspice and cinnamon. The texture resembled more of a cake than muffin, but it was delicious either way. For those whose fruit sunk to the bottom. Toss the blueberries (or any fruit you choose) in flour prior to folding into batter. I will be making these again when I finally have blueberries on hand!
the first time i made these they flopped! they were gooey inside even after baking them for about 30 min. then when i reread the recipe i realized i used baking powder instead of baking soda... whoops! so i made them a second time with baking soda and they got great.i also used craisins instead of blueberries! Wonderful... thank you!
I loved this recipe! I tweaked it a bit though.. Instead of applesauce I used honey. Instead of white sugar I used brown. Instead of regular flour I used half wheat and half flax meal. Also, i used Greek yogurt in place of sour cream. I made it eve healthier than the already low fat recipe. Delicioso!
Very forgiving recipe. I doubled it but kept the sugar at 3/4 cup and increased the amount of blueberries. I also used eggbeaters instead of eggs and added vanilla and cinnamon. I later remembered that I usually add a pinch of salt when baking but didn't miss it at all. Moist and yummy. Will use always!
These were ok... I used homemade applesauce (the slow cooked one from this site) and frozen blueberries. Did everything as directed but kinda ended up with a mess- they fall apart in the middle and are stuck to the paper! I might try these again with some changes but as is this recipe wasn't spectacular, just ok.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 9
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