Leftover challenge: expired sour cream
When you really want sour cream, there isn’t a whole lot that you can satisfactorily substitute for it–somehow I just don’t want to put plain yoghurt on a burrito or a baked potato. But while it does last for ages in the fridge, I rarely seem to be able use it all up in time simply by plunking it on as a condiment. It’s one of those things that can easily get pushed to the back of the fridge and forgotten about.
My neighbour gave me some perishable food items before she went on holiday a few weeks ago, including a partly-filled tub of sour cream. It only reached its best before date yesterday and was still looking fine, but I couldn’t see the point in putting it back into her fridge as a welcome home gift. Magically, the tub contained precisely 1/2 a cup of sour cream, and I also had small amount of rhubarb on hand that wasn’t really enough to make anything else. And as she was the one who gave me this incredible muffin recipe in the first place, it seemed only fair that she should find a few of them waiting for her upon her return.
Jenny’s rhubarb streusel muffins
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 egg
- 1-1/3 cup flour
- 1 cup diced rhubarb
- 2/3 cup brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
Topping: Blend 1/4 cup brown sugar, 1/4 cup chopped nuts, 1/2 tsp cinnamon, 2 tsp butter (melted)
In a small bowl, blend cream, oil, and egg. Set aside. In another bowl, mix flour, rhubarb, sugar, baking soda, and salt. Stir wet ingredients into dry until just moistened. Drop into muffin cups and top with topping. Bake at 350F for 25-30 minutes.
