Sour Cream Custard Muffins

Pat Duran

By
@kitchenChatter

These muffins can be used as a shortcake or be eaten hot with butter for dinner or split and toasted for breakfast -topped with jelly.

Rating:
★★★★★ 2 votes
Comments:
Serves:
12 servings
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

8 oz
dairy sour cream
3 oz
egg custard mix by jell-o
2 c
all purpose flour
2 1/2 tsp
baking powder
1 tsp
salt
1/2 tsp
baking soda
1/3 c
milk

Step-By-Step

1Heat oven to 375. Spray 12 muffin cups well;set aside.
In a large mixing bowl, combine sour cream with dry custard mix. Add remaining ingredients; stir 50 to 75 strokes until dry particles are moistened. Fill muffin cups 2/3 full; if desired, sprinkle tops with cinnamon/sugar mixture. Bake for 20-25 minutes until light golden brown. Serve hot.

About this Recipe

Course/Dish: Muffins, Biscuits, Sweet Breads
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy