{cinnamon & sugar sour cream muffins}

I made these for my family this week, and they were literally gone within hours. It has been a favorite since my childhood, and myu love for them has definitely passed to my own kids. This recipe made 24 mini muffins, and 6 larger muffins.

2 c. flour
1 c. sugar
1 stick butter, melted
1-8 oz. carton sour cream
3 eggs, beaten
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
cinnamon & sugar mixture

1. Grease muffin tins (12 large or 24 small)
2. Mix flour, baking powder, baking soda, and salt; set aside.
3. Measure sugar into large bowl, then mix in butter.
4. Add eggs, vanilla, and sour cream.
5. Stir in flour mixture.
6. Spoon batter into muffin tin, about 1/3 full.
7. Sprinkle with the cinnamon and sugar mixture, then add more batter until 2/3 full.
8. Sprinkle all the tops with sugar--it will form a nice crust on the top.
9. Bake at 350 degrees for 15 minutes, or until lightly browned.

Enjoy!!

Southern Cornbread

Oooooh, just reading the name makes me hungry for cornbread! This is my grandmother's recipe, and it's baked in a cast iron skillet. It does have a different texture than a "northern" cornbread, which is typically more cake-y. This is so good with any type of chili, and any other time you want it!

SOUTHERN CORNBREAD

1 3/4 c. cornmeal
1/4 c. flour
1 T. baking powder
1 tsp. salt
1/8 c. sugar
2 c. milk
2 beaten eggs
1/3 c. oil

Combine dry ingredients in large bowl, and the milk and eggs in another bowl. Combine both bowls into one large bowl. In a 400 degree preheated oven, heat oil in a 10-12 inch cast iron skillet. When oil is hot, pour into the batter and stir with a fork. The batter will be very runny. Pour the batter into the hot pan and return to the oven. Bake about 30 minutes or until the center turns golden.