The Best Fruit Muffins
Yield: 12 muffins
They really are -- the best, that is. Be sure to use regular sour cream, not low-fat or nonfat -- it makes all the difference in the taste. For fruit, the contributor recommends apples, peaches, blueberries, raisins (and nuts), or candied ginger.
Login to add to your Recipe Box
Upload Your Photo
- 1 cup white sugar
- 1 egg
- 1 cup sour cream
- 1/4 cup vegetable oil
- 1-3/4 cups all-purpose white flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup diced fruit
Instructions:Preheat the oven to 400 degrees F. Grease 12 muffin cups.
In a food processor, combine the sugar, egg, sour cream, and oil. Pulse until well blended. In a separate bowl, combine the flour, soda, and salt. Add to the food processor and pulse just to blend. Stir in the fruit. Spoon the mixture into the muffin cups, filling them three-quarters full. Bake for 20 minutes or until a tester inserted in the center comes out clean.