Title: Cinnamon Sour Cream Muffins
Categories: Muffins
Yield: 1 Servings

2/3	c	All-purpose flour
2/3	c	Brown sugar
1	tb	Cinnamon
4	tb	Unsalted butter -- chilled
		Cut in small pieces
1/4	c	Slivered almonds (optional)
		Batter:
2 1/4	c	Flour
2	ts	Baking powder
1	tb	Baking soda
1/2	ts	Salt
3/4	c	Sugar
1/2	c	Milk
1/2	c	Sour cream
1/3	c	Vegetable oil
1		Egg
1	tb	Orange zest

Beat together all ingredients until blended. Pour into lightly greased muffin tins (3/4 full) and bake for 40 minutes at 350.

Topping: In a small bowl mix together flour, brown sugar and cinnamon. Stir in butter. Sprinkle topping on muffins about halfway through baking.

Note: Important - butter for topping must be very cold. I cut mine from a stick that I keep in the freezer. Sprinkling on the topping halfway or later during baking keeps the topping from running and in place.

Recipe By : Martha Topping:

From: Martha Sheppard

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