Sour Cream Muffins

Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.

Step: 2

In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.

Step: 3

Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

Per Serving: 129 calories; protein 3.5g; carbohydrates 26.8g; fat 1g; cholesterol 33.5mg; sodium 89.4mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.