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The Best Fruit Muffins

by

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.

Ingredients:

  • 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.

Updated Thursday, May 23rd, 2002
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