I don’t use a lot of sour cream so when I buy some it often gets pushed to the back of the fridge only to be found when it’s too late. This muffin recipe is a good way to use it up before it gets moldy. The muffins come out moist and airy and are great with jam or honey. I got the recipe from “The Ultimate Muffin Book”. It says it makes 12 but I always get more – 16 to 17. I bake the first dozen together in two cross-stacked muffin pans and the rest in a second batch in silicone molds. We eat a few of them as soon as they’re ready and freeze the rest.

Solar Sour Cream Muffins

2 cups all-prupose flour

2/3 cups sugar

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs, at room temperature

1 cup sour cream

2/3 cup milk

1 teaspoon vanilla extract


Put Global Sun Oven out to preheat.

Spray muffin tins with cooking spray or line with paper muffin cups. Spray silicone molds with cooking spray and place on a baking sheet.

Whisk the flour, sugar, baking soda, baking powder, and salt in a medium bowl until blended. In a large bowl, whisk the eggs and sour cream until smooth, then whisk in the milk and vanilla extract. Stir in the flour mixture with a wooden spoon until just incorporated. Fill prepared muffin tins three-quarters full. Use a toaster oven rack or canning jar rings to separate the two muffin pans and cross stack them in the Sun Oven. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Bake any leftover batter in a second batch.

Set pans on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the tin. Cool the muffins an additional 5 minutes on the rack before serving. Cool muffins completely before storing in an airtight container for up to 24 hours or freezing for up to 1 month.

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