20 August, 2012

Sunflower Muffins | Cordon Bluegrass


Sunflower Muffins ingredients
Makes 12
1/2 cup butter
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/3 cup sugar
2 eggs
3/4 cup plain yogurt
1/2 cup toasted sunflower seeds


Melt butter and pour it into a large bowl to cool slightly.

In a separate bowl, combine flour, salt, baking soda and sugar.

Once butter has cooled, beat in the eggs and yogurt with a wire whisk.

Stir the flour mixture into the butter mixture, briefly, to make a stiff batter. Add sunflower seeds.

Pour the batter into a well-greased 12-cup muffin tin pan. Bake at 375 for 25 minutes.

Katherine L. contributed this Sunflower Muffins recipe to the Junior League of Louisville, IncCordon Blue Grass Ribbon Recipes from Kentucky (Memphis: Wimmer Brothers, 1988), 205. 

No comments:

Post a Comment