These muffins are so light and fluffy. They are almost the same texture of a cruller! I enjoy these so much, that they are going to be a hard habit to break when it comes to my diet starting next week. So this is my week-end to indulge! Going to make some of my favorite things, and enjoy them for the last time in awhile.
2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 cups sour cream
9 oz grated cheese
1/2 tsp sweet paprika powder
1/2 tsp salt
butter (for greasing tins)
4 eggs
DIRECTIONS:
Sift the all-purpose flour and baking powder over a big bowl. Dump in 1 1/2 cups of sour cream. Add the eggs, 1/2 a tsp salt and 1/2 a tsp sweet paprika powder. Add some cayenne as well or some herbs such as dried rosemary or thyme. ( I have even added some chopped and fried bacon bits too). Use the dough hooks on your mixer and lightly mix things up. Add the cheese and keep mixing until all the flour is incorporated.The dough will be really firm and sticky. Grease a 12 cup muffin tin and fill them with the batter. Bake in a preheated oven at 350F (180C) for 25 minutes. Let them cool for 10 minutes before removing them from the muffin tin.
*Serve hot!!!
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