I recently came across a delightful and very versatile hundred-year-old muffin recipe. Sour Milk or Sour Cream Muffins are quick and easy to make. They are tasty with butter – and even better with a little jelly or jam. They also can serve as the basis for a plethora of other muffins; just stir in blueberries, raisins, nuts or other add-ins.
Here is the original recipe:
And, here is the recipe updated for modern cooks:
Sour Milk or Sour Cream Muffins
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 egg, beaten
3 tablespoons shortening or butter, melted
1 cup sour milk or sour cream (I used sour cream. If milk is used, it can be “soured” by adding 1 tablespoon vinegar.)
Preheat oven to 400° F. Sift together flour, salt, baking soda, and baking powder. Add egg, shortening or butter, and sour milk or sour cream; stir to combine. Grease muffin tins (or use paper liners), and then fill each muffin cup 3/4th full with batter. Bake for approximately 20 – 25 minutes or until lightly browned.