Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 1 of 2 1 2 LastLast
Results 1 to 10 of 14

Thread: Muffin advice....

  1. #1
    Senior Member kathidahl's Avatar
    Join Date
    Oct 2010
    Location
    Once an Iowan, always an Iowan, but now suburban Chicagoland
    Posts
    412
    Blog Entries
    1
    Have any of you ever moistened up boxed muffin mix by using sour cream? I have done this with cake mix, but wonder about muffin mix. I want to make mini-muffins so they need to be moist. Or have you ever used a cake decorating bag & tube and put whipped cream cheese in muffins like you can do with frosting and cup cakes?

  2. #2
    Super Member Prism99's Avatar
    Join Date
    Dec 2008
    Location
    Western Wisconsin
    Posts
    9,665
    Blog Entries
    1
    Sadly, this is *far* outside my skills set..... :cry: .....as I would dearly love to eat something like that!

  3. #3
    Super Member buslady's Avatar
    Join Date
    Jul 2010
    Location
    Thumb of Michigan
    Posts
    2,257
    Blog Entries
    7
    It sure sounds like it would. DSIL puts a pkg of instant puding in cookies to make them moist and soft. I sure would give it a shot. A DFriend used to put an extra egg in hers, she said it made them creamier, she could bake! Plz let us know how it works.

  4. #4
    Super Member Peckish's Avatar
    Join Date
    May 2011
    Location
    Pacific NW
    Posts
    4,713
    Blog Entries
    1
    Not sour cream, but applesauce works great! Is tasty in pancakes, too! You could also try vanilla yogurt. Yum... off to raid the fridge for some yogurt now.

  5. #5
    Junior Member
    Join Date
    Apr 2009
    Posts
    212
    It should work, I have used buttermilk in a bran muffin recipe and they are very moist. As far as the whipped cream cheese it should work also. In the bakery we always put the cream pudding and fruit filling in the bismark breakfast rolls that way. You might have to thin the cream cheese a little to get it the right consistency.
    It is worth a try and sounds delicious. As so an Iowan.

  6. #6
    Super Member
    Join Date
    Feb 2011
    Posts
    5,582
    I have put cream cheese in muffins but do not know about the sour cream...it
    should work.

  7. #7
    Senior Member
    Join Date
    Oct 2010
    Location
    California
    Posts
    883
    I have used sour cream in pound cake and cakes; never thought about muffins -- to me would depend on the flavor muffin...

  8. #8
    Super Member
    Join Date
    Jul 2010
    Location
    somewhere over The Falls
    Posts
    1,880
    I've used yogurt before with good results....

  9. #9
    Super Member
    Join Date
    Mar 2011
    Location
    Louisiana
    Posts
    2,400
    Blog Entries
    3
    Kathi, don't know about the muffins, but I sure would like to try the sour cream in a cake mix. How much do you use, and do you substitute it for something else?

  10. #10
    Super Member
    Join Date
    Mar 2011
    Location
    Louisiana
    Posts
    2,400
    Blog Entries
    3
    Kathi, don't know about the muffins, but I sure would like to try the sour cream in a cake mix. How much do you use, and do you substitute it for something else

    Sorry, about the repeat.

Page 1 of 2 1 2 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.