Here's a little treat I quickly knocked together using that last, little bit of soured cream one always finds lurking in the fridge. They are just the thing to enjoy with a hot cup of tea on a chilly autumn afternoon OR as a lazy breakfast.
Heat the oven to 375F/190C. Line a six hole muffin tin with paper liners and set aside while you make the batter.
Sour Cream-n-Cinnamon Muffins
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup butter - softened
1/4 cup caster or granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
Mix together the butter, white sugar, egg, vanilla, and sour cream. Add the flour, salt, baking powder, and baking soda. Stir together until just combined. Add the brown sugar and stir enough to just swirl it into the batter.
Divide the batter evenly among the muffin cups, sprinkle over some cinnamon and sugar before placing the tin into the oven to bake. Bake for 15-20 minutes.
Let the muffins cool in the tin for a while before turning them out. Enjoy!