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Mini Pound Cakes
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Description
It is strawberry time in the Carolinas. Strawberry farms are everywhere and we love to go and pick our own. We try really hard not to eat while we pick! My daughter and I love to eat them as soon as we get home. They are so sweet and flavorful. The Husband prefers his atop shortcake. This is such a simple recipe that tastes wonderful with or without anything piled on top.
Ingredients
- 1-¾ cup Flour
- ½ teaspoons Salt
- ¼ teaspoons Baking Soda
- 1 cup Sugar
- ½ cups Butter, Softened
- ½ cups Sour Cream
- 1 teaspoon Vanilla
- 2 whole Eggs
Preparation
Preheat oven to 400ºF. Grease 10 muffin cups.
In a bowl mix flour, salt and baking soda. Set aside. In a mixing bowl beat together sugar and butter until combined well. Beat in sour cream and vanilla until blended. Beat in eggs one at a time. Mix in the dry ingredients and mix until well blended.
Spoon batter into the prepared muffin cups. Bake for 20 minutes. Remove from muffin cups and cool on a rack.
These muffins freeze well. Makes 10.
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auntiena1 on 5.7.2012
Shouldn’t it be 1 cup of sugar (rather than 1 cube)?
(Correction needed in ingredient list)