Renny Darling's

 

The Joy of Eating French Food

 

Sour Cream Muffins with Apples & Oranges

Want to start a legend at your house? Then try these delectable morsels some Sunday night, with honey-glazed chicken. Serve them warm with sweet whipped butter and listen to the musical m-m-m's with gladness.

1/4 cup butter
1 cup sugar
2 eggs

3/4 cup sour cream
1 teaspoon vanilla

1 3/4 cups flour
2 teaspoons baking powder
pinch of salt

1 apple, peeled, cored and grated
1/2 orange, grated. Use peel, fruit and juice. Remove any large
pieces of membrane.
cinnamon sugar

Beat butter and sugar until blended. Beat in eggs, sour cream and vanilla until blended.

Combine the flour, baking powder and salt and add to the egg mixture all at once. Stir by hand just until moistened. Do not beat or overmix. Leave a few lumps. Stir in the apple and orange just until mixed through.

Divide mixture between 18 paper-lined muffin cups (these will be about 2/3 full) and sprinkle top with 2 shakes of cinnamon sugar.

Bake in a 400° oven for 25 minutes or until a cake tester, inserted in center, comes out clean. Serve with creamy butter. Yields 18 muffins

Note:- Muffins can be frozen in double thickness of plastic wrap.

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