Sour Cream or Buttermilk Muffins
Comments:	When baking muffins, never fill cups more than 2/3 full and never leave an empty cup; pour a little water into any empty cup being careful when removing pans from oven.
Servings:	12 to 15 muffins
Ingredients	Preparation
1/2 cup [125 mL] light brown sugar 1/2 cup [115 g] butter 2 eggs 2 cups [280 g] all-purpose flour 3 teaspoons [15 mL] baking powder 1/2 teaspoon [2.5 mL] baking soda 1/2 teaspoon [2.5 mL] salt 1 1/4 cups [310 mL] sour cream or 1 1/2 cups [375 mL] buttermilk	Preheat oven to 375°F [190°C]. Grease 12 to 15 muffin cups, depending on size of cups. Cream together light brown sugar and butter until light and fluffy. Into a clean bowl, beat eggs for 2 minutes. Into a third bowl, mix together flour, baking powder, baking soda and salt. Add beaten eggs, sour cream or buttermilk and creamy butter mixture to dry ingredients. Stir mixture 12 to 15 times. Evenly spoon batter into greased muffin cups. Bake on centre shelf of preheated oven for 20 to 25 minutes, until golden brown. Leave muffins to cool in pan for 5 minutes. Serve muffins hot, or unmold and leave muffins to cool onto wire racks.