Ok, these things? They’re awesome. If I put nothing but these muffins on the table for supper everyone would still be thrilled. They’re crispy on the outside but soft, tender and buttery on the inside. It’s no surprise they’re seriously good, since they’re adapted from a Paula Deen recipe. Butter, y’all! Aren’t you glad butter and other good fats are good for you?
They only take a few minutes to whip up and pop in the oven. These reheat really well, and make a delicious base for a breakfast casserole instead of the usual bread. I like to warm the leftovers, split in half, then spoon on some simple fruit sauce and fresh whipped cream. This is a favorite weekend breakfast treat around here!
Sour Cream Muffins
2 C. whole wheat flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 C. butter
1/2 C. coconut oil (or more butter)
1/2 C. sour cream
1/2 C. kefir (or yogurt)
1. Preheat oven to 350 degrees and line a muffin tin with paper liners*.
2. Place butter and coconut oil in a small pot and heat gently on the stove until melted.
3. In a medium bowl whisk together flour, baking powder, baking soda and salt. Add melted butter and coconut oil, sour cream and kefir. Stir just to combine. Spoon into muffin tin.
4. Bake for 20-30 minutes until golden brown and crispy on top. Let cool slightly on a wire rack, then serve warm.
*I always line my muffin tin with cupcake papers. My pan is non-stick so I try to limit the contact my food has with the teflon. Feel free to skip the papers if you’re not worried about a little teflon!
Notes: I usually serve these with soup, but they go well with pretty much anything. David calls them “The Paula Deen biscuits” since they have so much butter and sour cream:)
Adapted from a Paula Deen recipe.
This post is shared at Fight Back Friday at Food Renegade.