Pound Cake Muffins

Who says muffins can't be a good breakfast?  I don't know if "good" necessarily equals "nutritious", but these pound cake muffins will do the trick first thing in the morning (or in between teaching class!).

This is a recipe I've been using for at least ten years.  Although, today is the first time I've made them in about 8 years. Let me tell you why:  They are SO good I just about can't stop eating them.  The only way to stop is to not start.  Therefore, no pound cake muffins in 8 years.  However, I was thinking of things to make that I already knew - rather than always experimenting with new items.  And thus, these scrumptious muffins came to mind.

Recipe is courtesy of Muffins: Over 200 Recipes and Variations to Accompany Any Meal by Francesca DiPaolo.  Thank you Francesca!!!

POUND CAKE MUFFINS

INGREDIENTS:

1 1/2 cups sugar
1 cup butter, softened
4 large eggs
1 tbls vanilla extract
2 cups sour cream
3 cups all-purpose flour
1 tbls baking powder
1/2 tsp baking soda

DIRECTIONS:

Preheat the oven to 375 and prepare a baking pan (either lightly greasing a muffin pan or using paper liners).

In a large bowl, cream together the sugar and butter.  Blend in the eggs, vanilla and sour cream.

In a large bowl, sift together the flour, baking powder and baking soda.

Combine the two mixtures just enough to blend.  Spoon the batter into the prepared pan.  Bake for 20 minutes.  Remove the muffins from the pan, and cool on a wire rack.  Serve warm.

Makes 12 muffins.


PERSONAL NOTES:

This is not one of those recipes that I "lighten" up by substituting applesauce for oil or anything like that.  I make this recipe exactly as it is written.  And it is sooooo outrageously delicious.

One thing you should note is that while the recipe states it makes 12 muffins, these are LARGE muffins.  I usually half the ingredients and still end up with about 8 muffins or so.  As you can tell by the pictures the muffins are fairly large and in charge.