Sour Cream Muffins ("Country Breakfast Muffins")
from Betty Crocker Cookbook 1950 edition

"With the so good flavor and tenderness." She calls these "Country Breakfast Muffins (Sour Cream)"

This recipe uses the cakelike technique for mixing the batter.

1 egg
2 T. sugar
1 T. soft shortening
1 cup sour cream
1 1/3 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Beat the egg until light. Beat in the sugar, shortening, and sour cream. Sift together and mix in the dry ingredients. Add just until moistened. Bake at 400 degrees for 20 - 25 minutes. Makes 1 dozen.

Variations (These are not in Betty's Cookbook. Whatever website I got this from must have had these listed):

Blueberry - add 1 cup fresh or frozen blueberries (dust with flour to prevent bleeding)
Apple Cinnamon - add 1 cup chopped apple and 1/2 tsp. cinnamon. Sprinkle top with sugar and cinnamon before baking.