kruizing with kikukat

Monday, June 22, 2015

Sour Cream Muffins

OMG!!!  I'm getting too old for this.  I don't know how my friends who are resource teachers do it.  The stuff one must deal with. . .the stories, the crises.  I cannot.  I just cannot.

While I've been stressing out with my "cruise" summer job, the Ds have been chugging along.

D2 is enrolled in a summer program with the county.  Last week she went paddling and did something I have never done. . .she swam in Hilo Bay.  Yup.  She came home and said prior to jumping in the canoe, she had to take a swim test which entailed swimming a lap in the bay and treading water for 10 minutes.  I wouldn't have passed the test.  Then after paddling, she said she willingly tumbled "scuba style" out of the wa`a and into the bay.

This week she is going camping for 2 nights.  KN's mom told me they are sleeping in tents and have been practicing putting up a tent during the program.  Bingo!  Again, something I've never done. . .never went camping where I had to sleep in a tent.  Glad it's not me! 

D1 has been spending a lot of time, hanging out with friends.  She has been going out, and they have also been hanging out here.  I don't mind them coming over, but sometimes I feel guilty about not always having stuff for them to munch on in the morning when they spend the night.

I am a breakfast person, probably because I am a morning person (another reason why I agreed to my second summer job).  D1 is not a morning person, although she might have the potential to turn later in life.  But that's how I know she won't be up early cooking breakfast for her friends.

I suppose if I wasn't so lazy (apparently laziness trumps feeling guilty), I'd make these muffins more often.  These are easy to throw together and can sit without refrigeration while waiting to be eaten by hungry teenagers, or guilty adults.

And if you buy the big tub of sour cream, you will have enough leftover to make a delicious dip or real dessert (cake).

click on recipe title for printable recipe

     2 c Bisquick
     1 c (8 oz) sour cream
     1/4 c sugar
     1 egg
     1/2 tsp baking soda

Preheat oven to 325 degrees.  Line a 12-cup (regular size) muffin pan with paper liners.  Combine all ingredients in a mixing bowl.  Mix well.  Turn into prepared muffin pans (I like to use a #20 disher) and bake for 20 minutes.  Remove from pan and cool on wire rack.  These muffins do not get very dark.

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