“You’ll have a lot more respect for a bird after you try making a nest.” — Cynthia Lewis
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We stopped to see the herons busy nesting on the islands by Marshall Terrace Park last Sunday on our way to Roseville String Ensemble’s concert. I can’t imagine what it would be like to build a nest, the trees on the two islands are filled with nests big enough for these big birds that stand 4 feet tall… amazing. This week has been cold with traces of snow, hardly feels like Easter.
RECIPE OF THE WEEK
This week’s recipe grabbed me because of its simplicity. I don’t tolerate most muffins very well because of the oil. These are quick and easy, much like biscuits with a bit of a tang from the sour cream.
3-INGREDIENT SOUR CREAM MUFFINS
- 2 cups self-rising flour
- 1/2 cup melted butter (1 stick)
- 1 cup sour cream, at room temperature (8 ounces regular, not low fat)
Preheat oven to 350 degrees F. Prepare muffin pan – grease and flour, spray with cooking spray, or fill with paper liners. This recipe should make 9 muffins. Fill empty muffin cups with water to bake more evenly.
Combine the self-rising flour, melted butted and sour cream in a large bowl and stir just until the dough comes together. Do not overmix, batter should be lumpy.
Spoon batter into prepared muffin cups, filling to the top.
Bake for 25-28 minutes, until golden brown.
Brush the warm muffins with melted butter, let cool a few minutes, then serve warm.
