Spiced Sour Cream & Pecan Muffin

Makes 12 muffins


500ml sifted Flour
1 tsp Baking Soda
2 tsp Cinnamon
3 Eggs
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


1. Pre-heat oven to 180ºC.
2. Sift all dry ingredients (not the sugar) together. Add nuts.
3. Cream eggs, butter and sugar together in a separate bowl.
4. Fold the sour cream into the creamed mixture.
5. Gently fold both dry and wet ingredients together.
6. Pour mixture into well greased muffin trays and bake for 25 – 30mins.


Allow to cool slightly before removing muffins from the trays.

To make your own sour cream simply add 50 ml lemon juice to one cup of Douglasdale Cream and stir.