Sour Cream Fruit Muffins with Streusel Topping
- 2 large eggs
- 1 Tbsp. granulated sugar
- Pinch of salt
- 1 cup Hood® 1% Lowfat Milk in the LightBlock Bottle
- 1/2 cup corn oil
- 2 1/2 cups flour
- 3 Tbsp. baking powder
- 1 cup Hood® Sour Cream
- 1 cup frozen blueberries, thawed and drained
- 1/2 cup flour
- 1/2 tsp. cinnamon
- 1/4 cup butter
- 1/4 cup packed brown sugar
SOUR CREAM TOPPING:
- 1/4 cup Hood® Sour Cream
- 2 1/2 tsp. sugar
- 1 Tbsp. orange juice
Preheat oven to 400°F.
In a medium mixing bowl, add the eggs, sugar, and salt. Mix with a whisk until creamy.
Add the milk, oil, flour, baking powder, and sour cream. Mix well with a whisk or an electric mixer until just blended. Do not over mix.
With a rubber spatula, gently fold in blueberries.
For the streusel topping, sift together flour and cinnamon. Cream butter. Gradually add brown sugar. Finally, add the flour-cinnamon mixture.
Place equal amounts of batter in each of the 12 muffin cups (about 2/3 full). Cover each with streusel crumb topping and several fresh blueberries before baking.
Bake muffins for 15 to 20 minutes. Muffins are done when an inserted toothpick comes out clean. Let muffins cool for 10 to 12 minutes.
For the sour cream topping, combine all topping ingredients in a small bowl. When muffins are cool, top and serve.
Per serving: Calories: 289, Carbohydrate: 35 grams, Fat: 14 grams, Saturated fat: 3 grams, Protein: 6 grams, Cholesterol: 34 milligrams, Sodium: 413 milligrams, Calcium: 248 milligrams.