April 23, 2008 in Food

Sour cream muffins just right for weekend brunch

By The Spokesman-Review
 

There are cookbooks you use, and then there are cookbooks you look at for mouth-watering inspiration.

Editors of O, The Oprah Magazine have combined those two attributes in “The Oprah Magazine Cookbook.” There are 175 recipes from more than 60 chefs and writers in this book, which is almost certainly going to be the first in a series.

Fans of Oprah and her daytime television show will look forward to the introduction she wrote. The book also includes writings from poet Maya Angelou, Oprah’s best friend Gayle King, New Orleans chef Leah Chase and designer Colin Cowie.

It’s probably not everyday fare for most families, but most dishes could be easily done by the average home cook.

Here’s a recipe from the book:

Sour Cream Maple-Walnut Muffins

From Chef Tom Bivins, in “The Oprah Magazine Cookbook.”

A little fancier than some muffins, these are just right for a weekend breakfast or brunch party.

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

5 tablespoons unsalted butter, softened

1/4 cup plus 1 teaspoon granulated sugar

1/4 cup firmly packed light brown sugar

1 large egg

6 tablespoons sour cream

6 tablespoons maple syrup

2 tablespoons finely chopped walnuts

1/8 teaspoon ground cinnamon

Preheat oven to 400 degrees. Place paper liners in 12 muffin cups.

In a medium bowl, stir together flour, baking powder, baking soda and salt.

Using an electric mixer, cream butter, 1/4 cup granulated sugar and brown sugar on medium-high speed for 3 minutes, until light and fluffy. Add egg and beat well.

In a small bowl, whisk together sour cream and maple syrup.

On low speed, add half the dry ingredients to butter-sugar mixture. Pour in half the sour cream mixture. Add remaining dry ingredients in two batches, alternating with sour cream mixture. Beat until just blended.

In a small bowl, stir together walnuts, cinnamon and remaining 1 teaspoon granulated sugar. Pour batter into muffin cups. Sprinkle top of each muffin with walnut mixture.

Bake until muffins are golden brown, about 20 minutes. Place tins on wire racks to cool, about 5 minutes. Remove from tins and serve warm.

Yield: 12 muffins

Approximate nutrition per muffin: 188 calories, 8 grams fat (4 grams saturated, 36 percent fat calories), 3 grams protein, 28 grams carbohydrate, 35 milligrams cholesterol, less than 1 gram dietary fiber, 133 milligrams sodium.


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