Sour Cream Muffins
30 minMakes 12 muffins
Tender, lightly spiced muffins made with sour cream and coconut oil, baked until golden.
| prepPreheat oven to 350°F / 175°C | |||
| prepLightly coat a 12-cup muffin tin with nonstick cooking spray or line with muffin liners | |||
| 220 g all-purpose flour | Whisk flour, baking soda, salt & nutmeg | Fold wet into dry until just combined | Fill muffin tin 1/2 to 2/3 full, bake 350°F / 175°C, 14–16 min |
| 1 teaspoon baking soda | |||
| 1/2 teaspoon salt | |||
| 1/8 teaspoon ground nutmeg | |||
| 240 ml sour cream | Whisk sour cream, sugar, oil, vanilla & eggs | ||
| 100 g granulated sugar | |||
| 120 ml coconut oil (melted) | |||
| 1 teaspoon vanilla extract | |||
| 2 large eggs | |||
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