This Is a Bakeshop, Not a Kitchen
Yeah, there was all the first class procedural this is how we wash dishes and where to take out the trash kind of crap. But then we actually baked. Which was awesome. The chef is pretty cool too so this class seems like it will be a lot of fun.
And fattening. But that's an entirely different animal that I'll worry about later.
As for the recipe, here it is. The sour cream didn't do what I was expecting at all. You get the creaminess of it and not really the sour cream taste. It's there a little bit but not much at all. Definitely at the point where if you have someone who doesn't like sour cream, you can just not say that the muffins have sour cream in them and you'll be fine. Also, we took ours out a bit early. They appeared to be set, and pretty much were, but they hadn't really started to brown yet. Still tasted good though.
| Sour Cream Muffins |
- Butter (room temp) 8.5 oz 240 g
- Sugar 8.5 oz 240 g
- Eggs 4 oz 110 g
- A.P Flour 11 oz 310 g
- Baking Powder 1/8 oz 4 g
- Baking Soda 1/8 oz 4 g
- Salt 1/8 oz 6 g
- Sour Cream 10 oz 284 g
- Vanilla Extract 1/8 oz 5 ml
- Variation (Chocolate, frozen blueberries, etc.)
- Cream the butter and sugar until light and fluffy.
- Add the eggs, incorporate.
- Stir the dry ingredients and sour cream, alternately, into the butter mixture in 2 additions.
- Add the vanilla.
- Add any variations.
- Portion and bake at 350F until light brown and set, about 35 minutes.
- Allow to cool and then remove from pan