Sour Cream Muffins

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            FOOD FUNNY
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Thanks to Brian and Arlene for sending this one:

Two confirmed bachelors were sitting and talking. Their conversation
drifted from sports to cooking. "I got a cookbook once," said the
first, "but I could never do anything with it."

"Too much fancy cooking in it?" asked the second.

"You said it. Every one of the recipes began the same way, 'Take a
clean dish and...'"

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            TODAY'S RECIPE
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Here is a quick and easy breakfast muffin, especially good drizzled
with honey while still warm. For more recipes for muffins, breads,
cakes, pies, and popovers, please see EXTRA! edition #44 at
http://www.worldwiderecipes.com/extra.htm

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.
Received on Tue Oct 12 16:48:49 2004