Updated Thursday, May 23rd, 2002
Yield: 15 to 18 cupcakes
In a large mixing bowl, sift together the flour, sugars, and baking powder. In a small bowl, beat together the egg, milk, margarine, and sour cream. Stir into the dry ingredients and mix only until the dry ingredients are moistened. Fold in the chocolate chips and nuts, if using. Spoon into the muffin cups.
Bake for 15 to 20 minutes. These are best served warm.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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