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Tara's
Favorite Muffins
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MUFFINS
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12
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24
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36
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48
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60
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72
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Eggs
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2
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4
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6
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8
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10
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12
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Sugar
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1 C.
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2 C.
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3 C.
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4 C.
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5 C.
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6 C.
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Vegetable Oil
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1/2 C.
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1 C.
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1 1/2 C.
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2 C.
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2 1/2 C.
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3 C.
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Vanilla
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1 t.
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2 t.
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1 T. + 1 t.
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2 T. +
2 t.
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1 T. +
2 t.
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2 T.
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Sour Cream
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8 oz.
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16 oz.
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24 oz.
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32 oz.
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40 oz.
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48 oz.
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Flour
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2 C.
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4 C.
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6 C.
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8 C.
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10 C.
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12 C.
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Salt
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1/2 t.
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1 t.
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1 1/2 T.
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2 t.
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2 1/2 t.
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1 T.
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Baking Soda
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1/2 t.
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1 t.
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1 1/2 T.
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2 t.
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2 1/2 t.
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1 T.
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Baking Powder
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1 t.
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2 t.
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1 T.
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1 T. +
1 t.
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1 T.
2 t.
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2 T.
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Assembly Directions:
In a large bowl, beat eggs. Add sugar, oil, vanilla, salt, and sour cream, mixing well. All at one time, add flour, baking soda and baking powder. Stir until all is moistened and slightly
lumpy. Pour into oiled muffin cups filled 2/3 full and bake at 400 degrees for 20 minutes. These full size muffins freeze and thaw very well.
Optional:
1 cup of blueberries, nuts, or raisins may be added.
For spice muffins, with the flour, add 1/2 t. cinnamon, 1/4 t. ground nutmeg, 1/8 t. ground cloves.
To give interesting texture to plain muffins, substitute 1/4 cup of cornmeal for 1/4 cup of the flour.
Lower Fat Options:
Low or fat free sour cream work very well. Using applesauce for half the oil works well in this recipe, but if you use paper muffin liners, they may stick to the paper.
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30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
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