Sour Cream Muffins

Well, Ryan and I had a lovely weekend. Complete with baby birds, pounds of butter cream, and Neapolitan style pizza (we like variety). But truly, it was a good weekend, a much-needed fun weekend, in which we forgot about our stress/anxiety and embraced the simple pleasure of doing life with each other.

In small moments, we watched Cricket engage in her favorite afternoon pastime.

In quiet moments, we watched the beginnings of a new life.

In thankful moments, we spent time with new friends, sharing over freshly baked food and perfect (thank you, Ryan Kulp) scrambled eggs.

And in exciting moments, I created these cakes for a beautiful wedding in Georgetown.

It was a good weekend, and I’m looking towards many more to come.

These sour cream muffins are dotted with cherries and full of shredded coconut. They are rich and moist, as good as you’d find at any bakery. The addition of a full cup of sour cream is what makes these muffins special. So if you need an addition to your Sunday or Saturday brunch, these are advisable.

And now I’d like to ask a favor. As I start to do more cakes, I’m needing more vintage cake stands. The three shown in the picture above are thanks to Andrea from Bake Sale. Her cake stands add such a lovely effect to the table, and I’d like to build my own collection.

I have two right now (both of which are displaying my sour cream muffins) but I’m looking for more.

If you have a vintage cake stand you’re interested in selling  (or if you see one out and about), please let me know! I’d love to buy at least four or five more pieces for all the parties and events I’m catering in the next year.

So as you enter into your week, enjoy your animals or friends or family (or all if you’re blessed with the whole bunch). And make these muffins. They are good. And we all need more good things to fill our days.

Sour Cream Muffins
2 eggs
1 cup white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cups sour cream
1/2 cup dried cherries
1/2 cup shredded coconut

1.Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.

2. In large bowl, beat oil and sugar until thoughtfully combined. Whisk in eggs, one at a time, and stir in vanilla extract.  In a separate bowl, stir together flour, salt and baking soda.

3. Fold dry ingredients into egg mixture alternately with sour cream. Gently fold in dried cherries and coconut. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes.

Always,
Monet
Anecdotes and Apple Cores