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The Kitchen Table

Do you have a recipe for muffins using sour cream?

15 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

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Comments (10)

marie_ndcal
15 years ago
No I would not use it. Toss it. Not worth taking a chance.
wildchild
15 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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ruthieg__tx
15 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
15 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__
15 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
15 years ago
Use Glenda's sour cream banana bread recipe. It would probably make great muffins.
soxxxx
15 years ago
I missed Glenda's banana nut bread recipe. Was it recently?
pump_toad
Original Author
15 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
15 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
15 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.

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