MSG 14969 FROM: \TORONTO.TANDEM.TERRY 22 AUG 1984, 10:12 NAME: TURFUS_TERRY @TORONTO EXP: 30 AUG 1984 TO: \SCHWOAB.SUPER.JOHANN SUBJECT: BLUEBERRY RECIPE TO: JOHANN FROM: TERRY TURFUS SUBJ: BLUEBERRY RECIPE HI JOHANN; THERE ARE SO MANY RECIPE'S FOR BLUEBERRY MUFFINS, BUT HERE IS MINE. 3 EGGS 1 CUP BROWN SUGAR 1/2 CUP OIL 2 CUPS BUTTERMILK 1 TSP. VANILLA 1 CUP RAW WHEAT GERM 1 CUP BRAN 2 CUPS ALL PURPOSE FLOUR, UNSIFTED 2 TSP. BAKING POWDER 2 TSP. BAKING SODA 1/2 TSP. SALT 1 1/2 CUPS FRESH OR FROZEN BLUEBERRIES PRHEAT OVEN TO 400 DEG. OIL MUFFIN TINS OR PREPARE WITH PAPER LINERS. IN A LARGE BOWL PLACE THE EGGS, SUGAR, OIL, BUTTERMILK, VANILLA, WHEAT GERM AND BRAN AND COMBINE WELL. IN A SMALLER BOWL COMBINE THE FLOUR, BAKING POWDER, BAKING SODA, SALT AND BLUEBERRIES. COMBINE WET AND DRY MIXTURES AND FOLD TOGETHER GENTLY UNTIL JUST MIXED. DO NOT BEAT. SPOON INTO PREPARED MUFFIN TINS, FILLING 2/3 FULL. BAKE 20 TO 25 MINUTES, REMOVE FROM PAN AND COOL ON RACK. MAKES 12 LARGE OR 16 MEDIUM MUFFINS. ENJOY & HAVE A GOOD DAY TERRY P.S. I WOULD BE INTERESTED IN COOKING SPECIAL INTEREST GROUP ALSO. MSG 15010 FROM: \PRUNE.SOFTDEV.LYNNE 22 AUG 1984, 12:20 NAME: PRICE_LYNNE @PRUNE EXP: 30 AUG 1984 TO: \SCHWOAB.SUPER.JOHANN SUBJECT: Blueberry Muffins My recipe for blueberry muffins is 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt (can be omitted) 1/2 cup sugar 2 eggs, slightly beaten 1 cup milk 1/4 cup melted butter 1 cup blueberries Preheat oven to 375 degrees F. Butter muffin tins. Mix dry ingredients in a large bowl, except 1/4 cup flour. Add egg, milk, and butter, stirring only enough to dampen flour; the batter should not be smooth. Sprinkle the remaining flour over the berries. Stir them into the batter last. Pour into muffin pans, filling each about 2/3 full. Bake 20-25 minutes. MSG 15175 FROM: \DALLAS.DALLAS.RMRAY 24 AUG 1984, 14:40 * 2ND * NAME: RAY_ROSE_M @DALLAS EXP: 29 AUG 1984 TO: \SCHWOAB.SUPER.JOHANN SUBJECT: Blueberries Dear Johann: These are, of course, in U.S. measures. If you need a translation table, let me know. The first receipe is from the Better Homes and Gardens Cookbook; the second, The Joy of Cooking. As you can see, one receipe is richer than the other. Good Cooking! Perfect muffins are light and tender with rough, shiny, golden brown crusts. Fo r most muffins, stir batter only a few strokes. If overbeaten, muffins will be tough and have peaks on top and dull crusts and an uneven tunneled texture. For standard method of mixing muffins, sift dry ingredients into a bowl; make a wel l in the center. Combine beaten egg, milk and shortening (cooking oil, butter, etc., melted and cooled slightly). Add to the dry ingredients all at once. Stir quickly JUST UNTIL THE DRY INGREDIENTS ARE MOISTENED. A light stiring of from l0 to 20 seconds may leave lumps. Ignore them. the dough should not be mixed to the point of pouring, ribbonlike, from the spoon, but should break into coarse globs. When muffins have to wait, tip to one side in the pan--no soggy crusts; keep warm. To reheat muffins, wrap in aluminum foil and heat in a 400 degree (hot) oven 5-l0 minutes. You can bake muffins in paper-lined cups. BEST-EVER MUFFINS 1 3/4 cups sifted all-purpose flour l/4 cup sugar 2 l/2 teaspoons baking powder 3/4 teaspoon salt l well-beaten egg 3/4 cup milk l/3 cup salad oil or melted shortening Sift dry ingredients into bowl; make well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly just till dry ingredients are moistened. Fill greased or lined muffin pans 2/3 full. Bake at 400 degree F. for 20-25 minutes. Makes l0. BLUEBERRY MUFFINS: Prepare batter above. Gently stir in l CUP fresh or thawed and well-drained frozen blueberries. JOY OF COOKING Preheat oven to 400 degrees. Have all ingredients at about 75 degrees F. Sift before measuring: 2 cups cake flour or l 3/4 cups all purpose flour Resift with: 3/4 teaspoon salt l/3 cup sugar 2 teaspoons double-acting baking powder Beat in a separate bowl: 2 eggs Combine and add: l/4 cup melted butter 3/4 cup milk Fold into the batter, before the dry ingredients are completely moist: l cup fresh blueberries, l cup canned, well-drained blueberries, lightly floured or l cup chopped cranberries. Printed by: LEHEY_GREG @ESSG Sent: 10 Oct 85 15:44 From: MAIL @MGATEF (DEROSE_RICHARD @NYREGII) To: \ESSG.SUPPORT.GREG Subject: 1: Reply to MSG 20262: Forward: COSIG: Walnut fudge cake rec Greg, Here is a recipe for CITRUS MUFFINS. They are quite good as my office can attest to the fact. 2 cups sifted flour 3 teaspoons baking powder 1 cup sugar 1/2 teaspoon salt 2 eggs 1/4 cup milk 1/4 cup oil 1/4 cup lime juice 1 teaspoon grated lime rind Preheat oven to 400 degres. Grease a 12 muffin tin (muffin cups should be 2 1/2 inches) Sift flour, sugar, baking powder, salt together In 2 cup measure mix milk, eggs, oil, lime rind, lime juice. Combine liquid ingredients all out once with the dry. Stir ingredients with a fork till moist. Batter will be lumpy. Spoon into muffin cups till cups are 3/4 full. Bake for 20 minutes or till golden Copied By: LEHEY_GREG @ESSG SENT: 87-11-05 20:08 FROM: RAY_ROSEMARIE @DALLAS TO: LEHEY_GREG.COSIG @ESSG SUBJECT: Rosie's Kitchen ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 87-11-05 20:08 FROM: RAY_ROSEMARIE @DALLAS Sorry I have not had an opportunity to respond, but things are so busy for us salesmen! "Good For the Heart" Muffins My husband eats 4 of these per day on our doctor's orders! It seems the oats clean out your arteries. This receipe is a variation from one in an oatmeal box. It makes at least 48 muffins (large). 2 c Whole Bran cereal 1 cup boiling water 1 c egg beaters or other egg substitute--or 4 large egg whites 4 c 1/2% Milk -- I usually make up powdered skim milk 2 c brown sugar or a combination of brown and white or honey 1 c olive oil--preferred for its benefit against colesterol but you can use other vegetable oil 4 c oatmeal (QUICK but NOT INSTANT!) 1 c chopped walnuts or pecans or other nuts (optional) 1 c raisins (or dates or other fruit) 5 tsp. baking soda 5 c whole wheat flour. I usually mix up 3 c ww and 2 c White Combine bran cereal and water and let it cool. In very large bowl, combine egg beaters, sugar, oil, milk and oats and stir it up. Add nuts, fruit, baking soda and flour stiring just to combine. Fluff up bran with a fork and then add to muffin mix. Use PAM or other spray-on shortning for muffin tins. You can use paper cups. Bake at 400 for 18-20 minutes. If you have a con- vection oven, Bake at 375 for 15 minutes. If you cannot make the whole batch at one time, store it in the refridgerator for up to 1 month. I usually make the whole batch and freeze half of it. ----------------------------------------------------------------- Pasta Fagioli (Beans and Macaroni) This is a very quick, nutritious winter meal served as a soup or main course with a salad. 2 cloves of fresh garlic 1 Tbl. or so of oregano basil 1/4 c chopped up Italian Parsley (or other if you are where I am an cannot get it 16 oz. or so of Hunts Tomato Sauce-or a good brand 2 Cans of Progresso Cannelini Beans or White Haricot beans You can do them from dried if you have the time and play around with the amount of liquid. If you use the can, you need to use the liquid Ditali Macaroni or other small pasta with holes Salt and Peper to taste Saute the garlic in enough olive oil to cover the bottom of a 3-qt. sauce pan. Remove. Add beans, oregano, basil, parsley and tomato sauce. Let it simmer while you cook up the macaroni. When you are ready to serve it, add the macaroni to the soup Note: If you make a pound of macaroni, it will be less soupy so bear that in mind. Also, you can be very flexible on the amount of the spices. I usually measure by "that's enough"! ------------------------------------------------------------------- Escarole Soup with Beans Garlic to taste olive oil 2 cans White Cannelini or other beans Head of Escarole Parsley, Oregano and Basil to taste Loaf of Italian Bread Brown garlic in olive oil. Add beans and spices. Add escarole and cook until done. Serve up in bowl with bread on side. -------------------------------------------------------------------- Steak Apizziola 1 7-bone chuck steak 2 green peppers 1 large onion 1/2 pound of mushrooms 1 large can tomato sauce (16 oz. or less depending on how many you want to feed and how big the steak is! Parsley salt, Pepper, garlic powder, oregano Parmisian cheeze Fetuccini Macaroni Brown the steak in olive oil. If it is fatty, drain off the excess. Cut up the veggies into strips, circles, whatever and add on top of steak. Add Tomato Sauce, parsley, salt and pepper and garlic powder and oregano--lots of parsley and about 2 tbl. of oregano! Cook slowly for about 1.5 to 2 hours depending on tenderness of the steak. Cook up the Fettucini. Take the steak and cut it up into serving pieces. Put the pasta on a platter. Top with the steak and spoon on the sauce. Let everyone add their own cheeze. Reserve some of the sauce on the side if you have lots of people. This is a big hit with everyone and very easy. The sauce is very light and tasty. --------------------------------------------------------------------- Pizza alla Napoletana 1 1/2 cakes compressed yeast 1 1/2 c water (or whatever you need) 4 c all purpose flour 1 tsp salt 1 lb mozzarella cheese, diced tomato gravy == use your own, get it from a jar, use tomato sauce from the can, peeled tomatoes--whatever goes as long as it is not too watery seasoning such as oregano, basil, and garlic dissolve the yeast in the water. Add enough of the flour to make a soft, smooth dough. Cover the bowl and leave in a warm place to rise. (About 30 minutes). Sift the remaining flour and salt together and make a well. Fill it with the risen dough and mix well. Knead vigorously, adding water as necessary for a pliable and smooth dough. Roll into a ball and place in a large bowl to rise again. You should cover this with a damp cloth. Also, if you use a shallow pan with warm water and place it on the bottom shelf of the oven under the dough this will speed up the process and keep the dough moist. This process takes about 2 hours. Heat up your oven. It must be very hot about 450 degrees. When the dough has risen, flatten it down lightly with your hands and place it on a well-oiled rectangular pan (or large round pan). Add the sauce first; then the cheeze and spices, pepperoni, mushrooms, etc. zuchini and other veggies are very good on pizza for those who do not want meat. Cook for about 30 minutes. Serve immediately. Copied By: LEHEY_GREG @ESSG SENT: 88-10-04 19:01 FROM: BLANKE_LINDA @ORCA TO: DL.COSIG @ESSG SUBJECT: COSIG: Fruity Oat Bran Muffins This is the best recipe that I've found (so far) for oat bran muffins. They freeze well if you want to keep some around for a quick breaksfast. ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 88-10-04 18:58 FROM: BLANKE_LINDA @ORCA \poff 10 \center FRUITY OAT BRAN MUFFINS INGREDIENTS: 1 1/2 cups oat bran 3/4 cup unbleached flour 3/4 cup whole wheat flour 2 teas. baking powder 1 teas. baking soda pinch salt 1/2 cup raisins 1/2 cup chopped dates 1/2 cup chopped prunes 1/2 cup brown sugar 1 cup buttermilk 1/2 cup honey 3 tablespoons oil 2 eggs DIRECTIONS: Preheat oven to 400 degress. Stir together in large bowl oat bran, flours, baking powder, baking soda, salt and fruits. In another bowl, mix the remaining ingredients. Stir wet mixture into dry mixture just until everything is moist. Spoon into greased muffin tins. Bake for 20 to 25 min. SUGGESTION: For variety, try subsituting 3/4 cup of fresh fruit (such as bananas, apples, nectarines, or pears) for the honey and dried fruit. Copied By: LEHEY_GREG @ESSG SENT: 88-10-04 23:17 FROM: WOLDHAGEN_JOANNE @SIMS TO: LEHEY_GREG.COSIG @ESSG SUBJECT: COSIG: OAT BRAN MUFFINS 2 1/2 C. OAT BRAN 1 TBLSP BAKING PWD 1/2 TSP SALT 1/2 C. WHOLE WHEAT FLOUR 1/2 C. NUTS OR SUNFLOWER SEEDS 1/2 C. RAISINS, DRIED APRICOTS & CRUSHED PINEAPPLE (DRAINED) 1/2 C. MILK OR PINEAPPLE JUICE 1/4 C. SOUR CREAM OR PLAIN YOGURT 2 EGGS 1/2 C. HONEY 2 TBLSP CORN OIL COMBINE ALL DRY INGREDIENTS, MIX WELL. BEAT LIQUIDS TOGETHER, ADD TO DRY INGREDIENTS AND STIR UNTIL JUST MOISTENED. FILL PAPER LINED MUFFIN TINS FULL. BAKE AT 425 DEGREES FOR 15-20 MINUTES. Copied By: LEHEY_GREG @ESSG SENT: 88-10-06 15:57 FROM: OFENO_LAURA @DALLAS TO: PERKINS_NANCY @REGLA SUBJECT: COSIG: MUFFIN/COFFEE CAKE IDEAS? It looks like you have received plenty of Oat Bran Muffin recipes. Here is the one I use. OAT BRAN MUFFINS 2 1/4 Cups Oat Bran OR: 1 Cup Oat Bran + 1 1/4 Cup Whole Wheat Flour 1/4 Cup Firmly packed brown sugar 1/2 teaspoon Salt (optional) 1 Tablespoon Baking Powder 3/4 Cup Milk 1/2 Cup egg substitute OR: 2 eggs beaten slightly 1/4 Cup Honey or Molasses 2 Tablespoons Vegetable Oil 1/4 Cup chopped nuts 1/4 Cup raisins Heat oven to 425 and put paper baking cups in muffin tin. Combine dry ingredients. Add milk, egg, honey and oil. Mix just until dry ingredients are moistened. Stir in nuts and raisins. Spoon into muffin cups. Bake 15 to 17 minutes or until deep golden brown. Variation: Use chopped Granny Smith apple with nuts instead of raisins (I use the bran/flour combination with this variation) Copied By: LEHEY_GREG @ESSG SENT: 89-02-09 16:36 FROM: HINTIKKA_CINDY @AUSTIN TO: LEHEY_GREG.COSIG @ESSG SUBJECT: COSIG: Oat Bran Muffins Attached is a recipe for Oat Bran Muffins. It came to me by way of Greg Moore, who tells me that it is actually an enhancement of an original COSIG recipe. It looks like a delicious way to start the morning and keep the cholesterol down. ENJOY! ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 89-02-09 16:21 FROM: HINTIKKA_CINDY @AUSTIN OAT BRAN MUFFINS 3.5 Cups Oat Bran (Sun Harvest @ 1.79/lb) 1.5 Cups Wheat Bran (Sun Harvest @ .23/lb) 2 Tblsp Baking PWD 1 TSP Salt 1 Cup Whole Wheat Flour 1 Cup Raisins, Pecans & Dates 1 Cup Milk (Use carnation powdered milk so you can adjust the calcium without adding fat) 1 Cup Vanilla Yogurt 6 Egg Whites (Yolks add 300 mg (each) cholesterol) 1 Cup Honey 4 TBLSP Corn Oil 2 Apples, grated 1 Banana, ripe and mushed 1/2 tsp vanilla 1/2 tsp nutmeg 1/2 tsp cinnamon Combine all dry ingredients, mix well. Beat liquids together, add to dry ingredients and stir until just moistened. Fill paper lined muffin tins full. Bake at 425 degrees for 15-20 minutes. Makes approx 20 small muffins. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-10-03 20:10 FROM: FISHMAN_FRED @EASY TO: LAFRANK_GLENN @MAILMN CC. DL.COSIG @ESSG SUBJECT: COSIG: GOOD BRAN MUFFIN RECIPES??? In Reply to: 89-10-03 00:19 FROM LAFRANK_GLENN @MAILMN COSIG: GOOD BRAN MUFFIN RECIPES??? Glenn, The whole wheat flour could have been part of the problem. Whole wheat flour is heavier and denser than white flour, so it produces heavier and denser baked goods. Here are some suggestions that will help alleviate the problems that come along with using whole wheat flour. First, all-purpose whole wheat flour is really best for making yeast breads. It's ground from hard wheat, which is high in gluten. There is such a thing as whole wheat pastry flour, which is ground from soft wheat, is relatively low in gluten content, and is much better for making quick breads, muffins, pancakes, pie dough, etc. Since these pastries don't use yeast as their leav- ening agent, any development of gluten just makes them seem heavier. So go buy some whole wheat pastry flour, and remember to store all whole grain flour airtight in the refrigerator to keep it fresh. Second, I rarely use all whole wheat in any recipe any more. Your muffins will be more nutritious that way, but after all who cares how healthy they are if we don't want to eat them? Try half whole wheat (one of my favorite oxymorons) and half unbleached white. Third, when making muffins or any quick bread, have the oven preheated to the right temperature, then mix the ingredients together as quickly as possible using gentle strokes -- don't beat them -- pour into your prepared pans, and put them right into the oven. Overbeating the ingredients and delay in baking both lead to heavier results, since you "use up" some of the leavening action of the baking powder or soda this way. All of these pointers will help you make lighter muffins. Of course, some recipes are just too "earthy-crunchy" to come out light. I have a delicious bran muffin recipe, which I'll get around to sending, although it contains a lot of butter and sour cream and so cannot really be called healthy. You won't even think it's a bran muffin when you bite into it! Cheers, Fred Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-10-04 15:32 FROM: PEASE_LINDA @PLANO TO: DL.COSIG @ESSG SUBJECT: COSIG:GOOD BRAN MUFFINS SIX WEEKS BRAN MUFFIN 1 15oz BOX RAISIN BRAN CEREAL 1 CUP WESSON OIL 3 CUP SUGAR 4 EGGS BEATEN 1 QUART BUTTERMILK 5 CUPS SIFTED FLOUR 2 TEASPOONS SODA 2 TEASPOONS SALT MIX BRAN, SUGAR, FLOUR, SODA AND SALT TOGETHER IN (VERY LARGE) BOWL. ADD BEATEN EGGS, OIL AND MILK. MIX WELL, FILL GREASED MUFFIN TINS 2/3 FULL. BAKE AT 350 - 400 FOR 10-15 MINUTES. DO NOT OVER BAKE. BATTER MAY BE STORED IN COVERED BOWL IN REFRIGERATOR FOR UP TO 6 WEEKS. ****NOTE**** I RECOMMEND YOU HALF THE ABOVE RECIPE, IT MAKES A VERY LARGE AMOUNT OF MUFFINS (APPROX 250 MINI MUFFINS). I HAVE ALSO EXPERIMENTED WITH DIFFERENT VERSIONS BY ADDING EXTRA RAISINS AND NUTS OR BANANAS. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-10-08 19:32 FROM: MORGALIS_TEENA @TSII TO: LAFRANK_GLENN @MAILMN CC. DL.COSIG @ESSG SUBJECT: COSIG: GOOD BRAN MUFFIN RECIPES??? In Reply to: 89-10-03 00:19 FROM LAFRANK_GLENN @MAILMN COSIG: GOOD BRAN MUFFIN RECIPES??? Here are two recipes that I particularly like, they are low-fat and low sugar. I realize the first one has the imfamous 'oat bran' but they are good! I have added dried fruit to it as well. (like dried unsweetened pineapple, dates, apricots) I have also put in a combination of brans for the oat bran (substituted part of the oat bran with rice or corn bran) in the wheat- free recipe. They will be a bit heavier than 'white flour' type muffins, but they are much healthier for you! Teena ------------------------ ORIGINAL ATTACHMENT ------------------------ SENT: 89-10-03 00:19 FROM: LAFRANK_GLENN @MAILMN TO: DL.COSIG @ESSG SUBJECT: COSIG: GOOD BRAN MUFFIN RECIPES??? Hello, Ever since my doctor told me to eat bran in massive quantities, I've been in search of a good recipe for bran muffins, because I don't trust the ones you get from Safeway. Problem is, we made some that turned out to be hard as rocks. We used whole wheat flour rather than bleached because we heard it is better for you. Think that was the problem?? Given all of this, does anyone out there have a good recipe for lighter, fluffier, kinder and gentler bran muffins?? Not oat bran, mind you. Bran muffins. Perhaps a natural honey-bran recipe. Thank for the help. Cheers, Glenn ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 89-10-08 19:32 FROM: MORGALIS_TEENA @TSII For low fat/ no oil muffins you can substitute unsweetened applesauce, and/or combination of lecithin for the amount of oil in the recipe. (Although they are low in oil to begin with) Wheat-Free Muffins ------------------ 1 cup rolled oats 1 1/2 cup oat bran 1/2 cup chopped nuts 1/4 tsp salt 1 T baking powder 1 mashed banana 2 eggs, lightly beaten 3 T cold-pressed oil 2 T honey 3/4 cup milk Combine the dry ingredients in a bowl. Mix together the mashed banana, eggs,oil honey and milk Add this mixture to the dry ingredients and combine only until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 400 degrees for about 20 minutes. Yield 12 muffins. Bran Muffins ------------ 2 T oil 1/4 cup molasses 1 egg 3/4 cup milk 1 cup bran 1 cup whole wheat flour 2 tsp. baking powder 1/8 tsp baking soda 1/2 tsp salt 1/4 cup raisins Preheat oven to 375 F. Beat oil, molasses, egg, and milk together until smooth. Stir in bran and let it absorb liquid. Combine remaining ingredients and stir into bran mixture until thouroughly moistened. Spoon into oiled muffin tin and bake for about 20 minutes. Yield 12 muffins. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-01-16 20:43 FROM: KAWASHIMA_PAM @CADDY \POFF 6 \SECT""0 \CENTER OAT BRAN MUFFINS Makes 12 450 degrees F - 20 minutes 2 c 100% oat bran 2 egg whites beaten stiff 1/2 c wheat or reg. flour (or one whole egg) 1/2 tsp baking soda 2 tsp baking powder 1 tsp cinnamon Mix together: 1/4 tsp nutmeg 1 c skim milk 3/4 c raisins 1/4 c salad oil 1/2 c chopped nuts 1/3 c honey Mix all dry ingredients in large bowl, add liquids, fold in egg whites (or one whole egg). Scoop into paper cupcake cups. Options: 1 mashed ripe banana, applesauce, chopped dates and/or crushed pineapple. I double the recipe and freeze them. Take one out for breakfast and zap it in the micro. Yummers. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-04-09 23:15 FROM: NELSON_LINDA @POST TO: LEHEY_GREG.COSIG @ESSG SUBJECT: COSIG: Poppy Seed Muffins I got this recipe from the head cook at The Beaconsfield Inn, Victoria,BC 2 eggs 1 C sour cream 2Tbs soft butter 2 C flour 3/4 C sugar 1/2 tsp. baking soda 1/2 C poppy seeds 2 tsp. baking powder Cream together eggs, butter and sugar. Add poppy seeds and sour cream. Sift together dry ingredients and stir into creamed mixture until just blended. Pour into greased muffin tins, filling each 2/3's full. Bake at 425 F for 15 - 20 minutes. Makes 12.