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      Tea Party Muffins

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      20006752_BG1.jpg







      wet ingredients:
      1 stick oleo
      1 cup sour cream - 12 oz.
      2 large eggs
      1 teaspoon vanilla


      dry ingredients:
      2 cups all purpose flour


      1 tablespoon baking powder
      dash salt
      1/2 cup brown sugar (heaping)


      1/2 cup Craisins - Raisins - Fresh Cranberries - Blueberries
      1/4 cup peanut butter chips (heaping)
      1/4 chocolate chips (heaping)
      cake sprinkles


      Heat oven to 400F and prepare muffin pan with liners. Sift flour, baking powder
      and salt. Add brown sugar and softened oleo. Add dried or fresh fruit, peanut butter chips
      and chocolate chips. Add sour cream to 4 cup measuring container and eggs and vanilla.
      mix well in cup and add to dry mixture in bowl bringing sides in to liquid center. Do not over mix. The batter will be very thick so spoon into paper liners and divide equally
      scraping sides off mixing bowl. Add cake sprinkles lightly to top of each filled cup.
      Bake muffins until golden brown and are firm to the touch. About 20 minutes. Let cool
      for 10 minutes before serving.

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