I almost always have sour cream in the fridge that we didn’t quite finish before it went past its expiration date. I don’t like to toss things out just because they’re a little past the date stamped on the container, but on the other hand I don’t want to be eating something that’s really bad either. I find a nice compromise with sour cream (and yogurt) is to bake it into something. That way it’s not getting wasted, but it’s also getting cooked at a high temperature and hopefully killing off anything that needs to be killed off.
I often make banana bread or muffins to use up sour cream and yogurt, but now I have another muffin recipe! Pumpkin muffins! I used the banana recipe and just tweaked it some making it pumpkin muffins and it actually turned out!
- 1 cup sour cream or yogurt
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 tsp vanilla
- 1 can (15 oz.) of 100% pumpkin puree
- 1 tsp. baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup white flour
- 1 cup whole wheat flour
- 2 tsp cinnamon
- 2 tsp cloves
- 1/2 tsp nutmeg
- 1 cup of mini chocolate chips (optional)
Mix the sour cream, sugar, oil, eggs, vanilla and pumpkin. In a separate bowl mix the dry ingredients and then combine them with the wet. Then fold in the chocolate chips.
You can either make 2 loaves of pumpkin bread or make 1 loaf and 12 muffins, or do all muffins.
Bake at 350 in greased muffin tins or loaf pans. The muffins will need to bake about 20 minutes or until done, and the bread about 1 hour or until done. Cool slightly, then remove from pans and let cool the rest of the way. Enjoy!
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