"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sour Cream Chip Muffins, by Carrie Collier, is from Collier Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 ½ cups flour 2/3 cups sugar ¾ teaspoon baking soda ¾ teaspoon baking powder ¼ teaspoon salt 1 egg 1 cup sour cream 5 tablespoons butter or margarine, melted 1 teaspoon vanilla extract ¾ cup mint or semisweet chocolate chips
In a bowl, combine the first five ingredients. In another bowl, combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
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