Makes 12 muffins
500ml sifted Flour
1 tsp Baking Soda
2 tsp Cinnamon
1 /2 tsp All Spice
500ml Brown Sugar
1 /2 tsp Nutmeg
1 cup Sour Cream
1 /2 tsp Salt
1 cup chopped Pecan Nuts
Pre-heat oven to 180ºC.
Sift all dry ingredients (not the sugar) together. Add nuts.
Cream eggs, butter and sugar together in a separate bowl.
Fold the sour cream into the creamed mixture.
Gently fold both dry and wet ingredients together.
Pour mixture into well greased muffin trays and bake for 25 - 30mins.
Allow to cool slightly before removing muffins from the trays.
A WORD FROM THE CHEF...
To make your own sour cream simply add 50ml lemon juice to one cup of Douglasdale Cream and stir.
Source: Douglasdale Dairy