Notes: It is actually a recipe for Sour cream coffee cake but I use it to make muffins. The oven just needs to be hotter for the muffins (400F) and baking time is less (about 20-25 minutes). Also, I always double the recipe. To make banana muffins, smash 2 ripe bananas and stir in the batter at the very end, after adding vanilla. Usually, I make a dozen cinnamon muffins first and then add 1 smashed ripe banana to the remaining batter and get about 8 banana muffins. You can also add blueberries to the batter to make blueberry muffins. Blueberry muffins tend to take more time to bake, I'd say definitely 25 minutes at the minimum.
1 stick of margarine (do not substitute butter!!!)
1 cup of sugar
2 eggs
1/2 pint sour cream
2 cups shifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
Cinnamon mixture: 1/4 cup sugar, 3 tablespoons cinnamon
Cream together margarine and sugar. Add eggs one at a time, beating well after each addition. Add sour cream and beat. Add flour, baking powder, baking soda and salt. Stir in vanilla at the end.
Grease 1 bread pan. Put half of the batter in the pan. Sprinkle with half of the cinnamon mixture. Add remaining batter, then remaining cinnamon mixture.
Bake at 350F for about 1 hour or until a toothpick comes out clean.
Enjoy!
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