Do you have a recipe for muffins using sour cream?

13 years ago

Two questions- I have a unopened carton of sour cream in the fridge dated Dec. 11 and wonder if it would still be ok to use?

If most think it would ok I would like a recipe for a sour cream muffin or quick bread.

Lois

Comments (10)

marie_ndcal
13 years ago
No I would not use it. Toss it. Not worth taking a chance.
wildchild
13 years ago
If the sour cream is sealed it should still be fine. Is the expiration date the use by date or the sell by date? Most dairy products are "sell by".

Sour cream can be used up to 3 or 4 weeks after it is opened. So it should be fine.

My answer is based on real sour cream. If it's the fake stuff then I don't know.
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Excuse ME, I posted the wrong recipe. Had to do a search and THIS IS THE ONE! It's wonderful!! Sour Cream Coffee Cake (have made this many times) 1 box white cake mix 1 box instant vanilla pudding 8 oz. sour cream 1/2 c. vegetable oil 4 eggs Mix all ingredients together at once. Beat AT LEAST 5 minutes - DON'T UNDERBEAT! Topping: 1 cup granulated sugar 1 cup chopped walnuts 1-1/2 heaping teaspoon ground cinnamon 1-1/2 heaping teaspoon cocoa Preheat oven to 350 degrees F. Butter and flour a 10" bundt pan. Put half of the batter in pan and sprinkle with half the topping. Add the rest of the batter. Sprinkle the rest of the topping. Cut through well with knife so that topping is mixed with the batter. Bake 1 hour. Cool 10 minutes before turning out.
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Michelle - thanks for the recipe. I will add it to my collection. I found some other good tips on making muffins in my web search. I had known about most of these in the past. I found this information on several websites and consolidated it here. If anyone else has some tips to add please list them. Thanks. Clare TIPS Sift all dry ingredients. Measure flour accurately. Sift with the other dry ingredients. Don't over mix. Put all dry ingredients in one bowl and all the wet in another. Create a well in the dry ingredients and barely mix in the wet. Use very few strokes and don't worry about lumps. Mix by hand. Never use a mixer or it will create too much gluten. Mix by hand and resist the urge to make the batter look uniformly mixed. Little clumps of flour are good. Cake method vs Muffin method. Cake method is creaming the butter with the sugar, and the muffin method is when wet ingredients are added to the dry. Buttermilk or Yogurt. Use these instead of milk to make a lighter crumb. Baking Powder. Most muffins recipes call for baking powder. It works with the heat of the oven to cause lift which helps to create a light crumb. Make sure it is fresh not old. Fresh baking powder should be good for three to six months once you open the container. To test the vitality of your baking powder, add a teaspoon of it to a third of a cup of hot water. If it foams and bubbles, it has enough oomph left. If it just sits there, it's time to run to the store or you can make your own. Combine a tablespoon of baking soda with 2 tablespoons of cream of tartar and 1-1/2 tablespoons of cornstarch. It may not have the same potency as a good store-bought double-acting baking powder, but it will serve in a pinch. Substitutions. Using applesauce or prune puree in place of oil or melted butter often causes leadenness. Grease only the bottoms not the sides. If you grease the sides, the muffins may not rise as well and this will make them dense. Or use muffin papers. Make sure the oven is hot enough. Especially in the beginning of baking. You want a blast of heat the first 10 minutes to make the lift happen. Some people set the oven 25 deg. hotter than the recipe calls for and then turn it down to the proper temp. when you put the pan in the oven. Do not open the door to check on the muffins during the first 10 minutes. (I used my convection oven setting and it may have helped with the lift.)
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ruthieg__tx
13 years ago
I'd open it and look at it....If there is no sign of mold, I would for sure use it.......
nicole_ont
13 years ago
This recipe uses a cup of sour cream. It's a orange cake, but would probably work as muffins. I made it for my mom's birthday this Wednesday, and it was delicious!

Here is a link that might be useful: Orange cake with orange sauce!
nicole__
13 years ago
In case it smells good & looks good....like Wildchild said...

Yield: 12 sweet muffins

Ingredients:
Ã¯Â¿Â½1 egg
Ã¯Â¿Â½1/4 cup sugar
Ã¯Â¿Â½1 cup sour cream
Ã¯Â¿Â½3 Tbsp corn oil
Ã¯Â¿Â½2 cups sifted all-purpose flour
Ã¯Â¿Â½1/2 tsp salt
Ã¯Â¿Â½1 tsp baking powder
Ã¯Â¿Â½1/2 tsp baking soda

Topping
3/4 cup brown sugar
1/2 tsp cinnamon
3 TBL flour
2TBL butter

Preparation:
1.Grease & flour twelve-cup muffin tin. Preheat oven to 400 degrees F. In medium bowl, beat egg. Mix in sugar, sour cream, corn oil, flour, salt, baking powder, and baking soda.

2.Fill muffin cups 2/3 full. With a fork blend topping in a bowl. Use 1 tsp per muffin, topping each before baking. Bake at 400 degrees F for 20 to 25 minutes, or until firm.
luckygardnr
13 years ago
Use Glenda's sour cream banana bread recipe. It would probably make great muffins.
soxxxx
13 years ago
I missed Glenda's banana nut bread recipe. Was it recently?
pump_toad
Original Author
13 years ago
I also missed Glenda's banana bread. Hope someone posts this.
I checked the sour cream and it looks and smells just fine.
Thanks for the recipes.
Lois
luckygardnr
13 years ago
Glenda's Sour Cream Banana Bread

SOUR CREAM BANANA BREAD
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas (2 medium)
1/2 cup sour cream
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
We added some coconut to it also.

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. *****I let mine cool in a bread box. Just do, that's why.
tami_ohio
13 years ago
This was posted on the cooking forum. I'm thinking about trying it. Well, I'll rephrase that! I am going to try it, just as soon as I find the energy to!

Sour Cream Coffee Cake recipe for Mattie...... clip this post email this post what is this?
see most clipped and recent clippings

Posted by marigene (My Page) on
Thu, Jan 24, 08 at 15:04
Here is the recipe you requested, Mattie. I have been making this cake for several years. I believe the recipe came from either Good Housekeeping or Better Homes and Gardens magazine.

Sour Cream Coffee Cake

3/4 cup walnuts, finely chopped*
1 1/2 teaspoons ground cinnamon
sugar: 3/4 cup for topping; 1 1/4 cups for cake
3/4 cup butter
3 cups all-purpose flour
1 1/2 cups sour cream
3 eggs
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons vanilla extract
In small bowl, combine walnuts, cinnamon and 3/4 cup sugar. Grease 10-inch tube pan.
In large bowl with mixer at medium speed, beat butter with 1 1/4 cups sugar until light and fluffy. Add flour and remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 3 minutes, occasionally scraping bowl.
Preheat oven to 350Ã¯Â¿Â½F. Spread half of batter in pan; sprinkle with half of nut mixture; spread evenly with remaining batter and sprinkle remaining nut mixture. Bake 60 to 65 minutes until cake pulls away from side of pan. Cool cake in pan completely on wire rack. Makes 12 servings.
* I use whatever nuts I have on hand. This last time it was hazelnuts.

Do you have a recipe for muffins using sour cream?

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marie_ndcal

wildchild

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Do you have a recipe for muffins using sour cream?

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