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Saturday, January 25, 2014

Basic Muffins Recipe (SUPER MOIST)

I'm all about moisture when it comes to cakes. I know muffins are meant to be dense in nature, but that shouldn't mean we sacrifice 'moist'. Let me bring to the table the king of all ingredients, the one that save cakes from being dry; it's the one and the only...SOUR CREAM!!

I like to fill the batter about half way up, just to avoid it from overflowing when it bakes. 

With the addition of sour cream in the cake mix, it adds a layer of creaminess which butter doesn't always give off. I was hesitant at first, but after playing around with ingredients I believe I finally have it. When baked the top layer of the muffin is crisp. Coupled with a moistness of the muffin, it is absolutely superb.

You wouldn't want to miss out. Mama Bea has used this recipe and has never turned back.

Basic Muffin Recipe 

1 cup Vegetable Oil
1 cup Sour Cream (Full Fat)
2 Eggs
1 tbsp Vanilla Extract

1 1/2 cups Caster Sugar (Granulated Sugar)
1/2 tsp Salt
3 cups Self Rising Flour

1. Preheat oven to 180 degree and line your muffins trays.
2. Combine the wet ingredients together in a separate bowl (oil, sour cream, eggs and vanilla) and set aside.
3. In another bowl bring together the dry ingrediants (flour, sugar and salt), then mix in the wet ingredients.
4. Don't over mix the batter. Mix until you see no more white flour.
5. Scoop out the batter into the liners and bake for 20-25 minutes or until they are cook and golden brown on the top.
6. To keep them fresh, store the muffins in a container. These will keep 3-4 days.

If you're using MAMA BEA CUPCAKE CUPS, these will make a least 20 muffins, if not more. These are great for afternoon tea, or even breakfast.

And yes, you can half the recipe.

To jazz it up, you can add chocolate chips (which is what I did), dried fruit, or even fruit compote (which is a fresh fruit cooked down into a syrup). Be creative!

Happy Baking!

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