03-06-2006, 03:56 AM
I made two batches of Sour Cream Muffins. Hit Tare and then put the sour cream in the bowl. Hit Tare again and put in the flour. By weight is the best way to do flour since compacting messes with volume. Then added the butter. Very fast. Very simple.
What was really cool was the first batch. I was short sour cream. So I simply put all of my sour cream in the bowl, got the weight, then calc'd the required flour and butter by ratio.
(went to the store for more sour cream before I did the second batch...)
The scale worked great!
If you're interested (the weight values are mine...):
Sour Cream Muffins
Recipe Courtesy Paula Deen
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 24 small muffins or 12 large muffins
User Rating:
2 cups self-rising flour (260 g)
2 sticks butter, melted (226 g)
1/2 pint sour cream (226 g)
Preheat oven to 350 degrees F.
Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.
Episode#: PA0610
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
What was really cool was the first batch. I was short sour cream. So I simply put all of my sour cream in the bowl, got the weight, then calc'd the required flour and butter by ratio.
(went to the store for more sour cream before I did the second batch...)
The scale worked great!
If you're interested (the weight values are mine...):
Sour Cream Muffins
Recipe Courtesy Paula Deen
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 24 small muffins or 12 large muffins
User Rating:
2 cups self-rising flour (260 g)
2 sticks butter, melted (226 g)
1/2 pint sour cream (226 g)
Preheat oven to 350 degrees F.
Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.
Episode#: PA0610
Copyright © 2003 Television Food Network, G.P., All Rights Reserved