"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


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This recipe for STRAWBERRY SOUR CREAM MUFFINS, by , is from Donna's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Bergquist
Added: Friday, August 15, 2008


2 1/2 cups flour
1 tablespoon baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1 egg
1 cup sour cream
1 tsp vanilla
2 cups chopped fresh strawberries

Grated rind of 1 orange
1/4 cup sugar
4 tblsp (1/2 stick) unsalted butter, melted

Preheat oven 400. Line a muffin pan with 12 indentations with paper liners.
In a large bowl, sift together the flour, baking powder, baking soda & salt.
In an electric mixer, cream the butter & sugar on medium speed until light & fluffy. Add the egg & beat until combined. Blend in the sour cream & vanilla.
With the mixer on the lowest speed, stir in the flour mixture just until combined. The batter will be thick. Remove the bowl from the mixer stand. Gently fold in the berries.
Divide the batter among the muffin cups. Bake muffins for 14 min, then let them cool in the pan for 5 min. Turn them out, right side up, onto a wire rack.

In a bowl, rub the orange rind into the sugar with your fingers. Transfer the sugar mixture to a small plate.
Dip each muffin top into the melted butter, then roll in the sugar. Eat warm.




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