The reason I could never be a vegan

I love sour cream! I will eat it on just about anything. I always order a side of it when eating at a Mexican restaurant, and when my husband tries to share it with me; I usually give him the evil eye. At Sam’s Club, you can buy it in 3 and 5 pound containers and for me the bigger the better. I always thought sour cream was just sour cream until one day I happened to notice the list of ingredients on a container. Meadow Gold Sour Cream has 12 ingredients, and Daisy Sour Cream has just one – grade A cultured cream. It makes me wonder how many cancer causing chemicals I have consumed through the years. It is a little more money but I only purchase Daisy brand now, but it is probably cheaper in the long run when you factor in less health care costs.

I make these delicious Blueberry Muffins with my favorite sour cream. It is from King Arthur Whole Grain Baking with a little alteration.

Sour Cream Blueberry Muffins

4 tablespoons unsalted butter

1 cup sugar

2 large eggs

1 teaspoon vanilla

1 cup sour cream

2 cups hard white wheat flour

1/2 cup barley flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups blueberries

Coarse sugar for sprinkling

Lightly grease muffin tin, or line with papers. Cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla and sour cream, and mix well. Whisk together dry ingredients, and add to the butter mixture, mixing on low speed just until the batter is smooth. Gently fold in the berries and refrigerate at least one hour.

Preheat oven to 400 degrees. Scoop the batter by 1/4 cupful into prepared pans and sprinkle with sugar. Bake the muffins until a cake tester inserted in the center comes our clean, 22 to 26 minutes. Remove from oven and allow muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.