This recipe draws on the savory sour cream versatile muffin in the kitchen. Because of the addition of coconut and lemon dander, the palate is very soft, moist and fresh. It is a good recipe for eliminating sour cream. After the release, the gentleman ate praise, so I decided to use it as the first recipe I posted in the kitchen.
After the eggs are broken, add the powdered sugar, first use the manual egg beater to beat evenly, then use the electric blender paper to beat for about two minutes.
Pour the vegetable oil into the egg mixture and beat with a power stirrer for two minutes at high speed. Allow the vegetable oil to mix well with the egg liquid.
Then add sour cream. After smashing the sour cream with a spatula, mix it until it is smooth, then add a mixture of sifted flour, baking powder and baking soda, and mix thoroughly with a spatula. (At this time, the oven can be turned on and warmed up by 180 degrees.)
When you can see a little flour, add coconut and lemon dander and mix it evenly.
Put the evenly mixed batter into a paper cup or mold and fill it up. After installation, you need to shake up and down a few times, shake the air out and make the batter more even in the cup, so the finished product will look good.
Put in a preheated oven at 180 degrees for about 25 minutes. Everyone has a difference in oven temperature. Can be adjusted as appropriate. This recipe made 6 little muffins.
1. Sour cream I bought the ready-made, very thick. 2. The butter used in the original recipe, I feel that the vegetable oil is also very good. 3. This amount of sugar is just right. I don't like too sweet. If you like sweet, you can add sugar.