Friday, October 30, 2015

sour cream maple muffins

All in the family, all this cooking and taking pictures thing is.  I was running an errand last Saturday morning, and within about five minutes I received a ton of texts from Luke.  Apparently, he got a wild hair to cook himself breakfast in my absence, and this was the final result. Chocolate Chip Pancakes with a bit of whipped cream.  He begged me to put it on the blog.

Not bad for an 11 year old!  But keep in mind, the pancakes had been pre-cooked and frozen.  At any rate, I was proud, and I thought his photo captured the perfect Fall Saturday morning breakfast feel! 

Speaking of pancakes, these little treasures are a must-make, if you like pancakes.  In one tender bite, you taste the butter, maple syrup, toasted pecans... It's such a great blend of flavors with a just-right sweetness.  It's been a long time since I've made muffins, but these have most certainly put me back in the mood!

Sour Cream Maple Muffins

makes about 40 mini-muffins
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
3/4 cup maple syrup
1 cup sour cream
1 egg
1/2 cup chopped pecans, toasted

1. Preheat the oven to 400 degrees.  Butter muffin tins.

2. In a small bowl stir and toss together the four, baking powder, baking soda and salt.  Set aside.  In a medium bowl beat the butter until smooth, then slowly add the maple syrup, beating constantly.  Beat in the sour cream and egg.  Stir in the pecans.  Add the combined dry ingredients and stir just until blended.

3. Spoon into the prepared muffin tins, filling each cup about two-thirds full.  Bake until a toothpick inserted in the center of a muffin comes out clean, about 8-10 minutes.  Cool in the tins about 5 minutes, then remove.

Recipe very slightly adapted from Williams-Sonoma.