Lemon Sour Cream Muffins

January 3, 2012 § Leave a comment

Do you ever try out a new recipe just to use up ingredients in the fridge? In my family’s fridge there is a huge bottle of lemon juice as well as a tub of sour cream. Therefore, when I found this recipe for lemon sour cream muffins, I knew I had to make them.

The other ingredients were basic, everyday items such as flour, sugar, baking powder, baking soda, salt, and butter. It was really simple – just mix the dry ingredients and wet ingredients separately, make a well in the dry ingredients, pour in the wet ingredients, and mix together.

The resulting muffins are fluffy, cake-like, and not too sugary, for those of us without a big sweet tooth.

I figured, while the oven is on, I might as well make a healthy side to eat with my muffins. I chopped up some broccoli and kabocha squash to roast in a pan alongside the baking muffins.

If you’ve never tried kabocha squash, also known as Japanese pumpkin, you have not really lived. I am not joking. This winter squash is out of this world delicious – dense, intensely sweet, with an almost chestnut-like taste. You can eat the skin too, as it becomes soft after cooking. It’s such a vibrant, nutritious, yet simple food. I usually steam it or roast it in the oven.

Lesson of the day: go try kabocha squash if you haven’t already! Usually Asian grocery stores stock them.

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White Chocolate Chip Muffins

December 27, 2011 § 2 Comments

Who doesn’t love a good muffin?

White chocolate may not be real chocolate, but white chocolate chips were the only type to be had the day I went shopping at Target and dropped by the baking aisle. It was either that, or dark bittersweet, and I am one of those people with the opinion that chocolate ought not to be bitter.

 

I used this recipe for chocolate chip muffins, though I obviously substituted the white chocolate chips for milk chocolate, and used half the amount, as suggested by many of the reviewers. Also, I couldn’t find any brown sugar in the house so I just used all white sugar. The process was very simple and took about an hour, including baking time. Be aware that the recipe calls for butter, melted and then cooled, which adds additional steps that must be accounted for in the time.

This muffin would have been aesthetically more pleasing had I used real chocolate chips, but instead it looks like cornbread. There is a crisp, firm outer layer surrounding a crumbly and soft interior. The sweetness of the white chocolate provides an indulgent feel to this morning staple.

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