Subject: Sour Cream Muffins
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 08 2002 - 02:55:53 EDT
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F O O D F U N N Y
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Here's a classic food funny from reader Bruno Kaiser of Aptos, CA:
The newly-married husband came home from the office to find his young
wife in floods of tears. "Whatever could have happened?" he thinks,
"Who died?" "Darling, whatever is the matter?" he asks.
"Sweetheart," she sobs, "the most terrible thing has happened! I
cooked my very first Beef Bourguignon for you, and I got it out the
oven to season it, and the phone rang. When I came back from
answering the phone," she sobbed again "I found that the cat had eaten
it!"
"Don't cry, darling," said her husband. "I'll get you a new cat in
the morning."
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T O D A Y ' S R E C I P E
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Back in the days when I published this little ezine seven days a week
I used to publish a breakfast or brunch recipe on Saturdays, and when
I switched to the five-day format I promised to throw in some of those
recipes on a semi-once-in-a-while basis. Well, once again I make good
on the promise.
Here is a quick and easy breakfast muffin, especially good drizzled
with honey while still warm.
Sour Cream Muffins
1 cup (250 ml) sour cream
1 cup (250 ml) buttermilk
3 Tbs (45 ml) melted butter
1 3/4 cups (440 ml) all-purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) double-acting baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
Stir the sour cream, buttermilk, and butter together in a mixing bowl.
Sift in the remaining ingredients and stir as little as possible to
incorporate - do not try to remove all the lumps. Fill greased muffin
tins about two-thirds full and bake in a preheated 400F (200C) oven
for 20 to 25 minutes. Makes about 24 2-inch (5 cm) muffins.
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