Recipe for Sour Cream and Buttermilk Muffins

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Yield:

24 -inch (5 cm) muffins

Ingredients:

Amount	Ingredient
1 cup	(250 ml) sour cream
1 cup	(250 ml) buttermilk
3 tbl	(45 ml) melted butter
3/4 cup	(440 ml) all-purpose flour
2 tbl	(30 ml) sugar
1 tsp	(5 ml) double-acting baking powder
1/2 tsp	(2 ml) baking soda

Instructions:

Instructions: 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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