When I made these this morning, I had about a cup of very thick kefir (Click here for my What is Kefir? post) to use in place of a cup of the sour cream. I did happen to have another cup of sour cream, but if I hadn't, I would have just used milk. I've used kefir + milk several times and, though it makes the batter slightly less thick, it still makes a delicious muffin.
|Want some kefir of your own? Come on over and I'll give you some!|
|Huckleberries . . . mmmmmm. They are so packed with flavor|
that you use half as many as you would blueberries.
I love this recipe because it makes so many muffins. Today I got 33 muffins, and plan to freeze at least a dozen, so I can thaw a few whenever I need a little something extra to go with my oatmeal or Cream o' Wheat.