I made Mama Chan's carrot cake the other day but didn't have any cream cheese for the icing so I used sour cream - parp - just didn't work. So what to do with a tub of sour cream? A quick search found this recipe on Food.com for easy muffins where you don't need to cream the butter and sugar.

1/2 cup unsalted butter
2 cups unbleached white flour (my GF friend suggested using coconut flour, which would be super)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 large eggs, beaten
1 cup sour cream (250g)
1/4 cup lemon juice
1 lemon, juice and zest of lemon


Preheat oven to 350°. Grease 12 muffin tins. Melt the butter and let cool.

Thoroughly mix all the dry ingredients in a large bowl. Whisk together the eggs and sour cream in a smaller bowl.

Stir in the butter, 1/4 cup lemon juice, and zest and juice of lemon.

Make a well in the middle of the dry ingredients. Add wet ingredients and mix with as few strokes as possible. Don't overmix.

Spoon batter into muffin tins. Bake at 350°F/180C for 25 minutes.