((Intro

In an attempt to organize all my recipes and share them with fellow cooks and bakers, I've started a blog. Initially my recipes were a collection from friends, family, cookbooks, magazines and yes, even newspapers! Now many of my recently acquired recipes are adapted from blogs and cooking show websites.

Thank you for visiting my blog. I hope that along the way you enjoy a few of my recipes and make them some of your favorites too!

Count the memories, not the calories!
Eileen

Monday, April 18, 2016

Poundcake Muffins


These muffins are delicious as is.  Served with sliced strawberries and whipped cream (or ice cream) they would be even better!

1¾ cups all-purpose flour
½ tsp salt
¼ tsp baking soda
1 cup sugar
½ cup butter, softened
½ cup sour cream
1 tsp vanilla
2 eggs
Preheat oven to 400 degrees.  Grease nine 3 x 1¼ inch muffins cups (or use paper liners).
In a small bowl, stir together flour, salt, and baking soda. In a large bowl, beat butter and sugar with electric mixer until well combined. Beat in sour cream and vanilla until well blended. Beat in eggs, one at a time, until well blended. Beat in dry ingredients just until combined.
Spoon batter into prepared muffin cups; bake 20 to 25 minutes, or until a cake tester inserted in center of one muffin comes out clean.
Remove muffins tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.  Serve warm or store completely cooled muffins in an airtight container at room temperature. Note: These muffins freeze well.

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