"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cream Muffins Recipe

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This recipe for Sour Cream Muffins, by , is from When Do We Eat Around This Dump?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Crilly
Added: Monday, January 10, 2005


1/3 cup butter or oleo
1 1/2 cups sugar
1/2 teaspoon salt
4 beaten eggs
1 1/2 cups sour cream
1 teaspoon baking soda
2 3/4 cups flour

1/2 c sugar
1/2 tsp nutmeg
1 tsp cinnamon

Preheat oven to 375. Mix oleo or butter, sugar and salt. Add the rest of the ingredients. Mix well and spoon into baking cups. Sprinkle topping over the tops. Bake for 20 minutes.




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