Sour Cream and Champagne Grape Muffins

Sour Cream and Champagne Grape Muffins

2 ½ cups flour
¾ cup Demerara sugar
½ teaspoon salt
2 teaspoons baking powder
3 tablespoon melted butter, plus extra for greasing muffin tins
1 egg
½ cup sour cream
1 cup milk
1 cup Champagne grapes or berries

1.              Preheat oven to 400 degrees.

2.              Generously grease muffin tins.

3.              In a large bowl, combine flour, sugar, salt and baking powder, whisking to mix well.

4.              In a large measuring cup or smaller bowl, beat egg. Add sour cream, milk and melted butter, mixing well to combine.

5.              Quickly add wet ingredients to dry. Blend with a few strokes, then add Champagne grapes. Gently fold in grapes. Do not over beat. You may see a few patches of flour: Leave as is, they will be absorbed as you scoop batter into tins.

6.              With a large spoon, spoon batter into muffin tins, filling three-quarters full.

7.              Slide muffin tins into oven. Bake muffins 12-15 minutes, until tops are slightly golden.

8.              Remove muffins from oven. Cool slightly and run knife around sides of muffin tins to remove the muffins. Serve immediately.