A couple of months ago I tried a
White Texas Sheet Cake recipe from allrecipes.com. The cake in itself was great, but the icing made it over-the-top sweet! So I decided to use it as a muffin recipe instead.
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In a large saucepan, bring butter and water to a boil |
I didn't include a picture of this in my saucepan since mine didn't look very pretty..
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In a separate bowl, sift together flour, baking soda, and salt |
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Add sugar to flour mixture and set aside |
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Mix together eggs, flavoring and sour cream |
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Remove butter mixture from heat and mix with flour and sour cream mixture |
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Add a cup of sliced almonds (or two if you'd like) |
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Scoop onto greased and floured muffin pans, or you could use muffin liners |
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Bake at 375F for 20-25 minutes for the large muffins, and 15 minutes for the mini-muffins |
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Allow to cool for at least 15 minutes before you take them out of the pan. |
For the complete recipe, you can click the link at the beginning of this blog. Enjoy everyone!
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