In a large bowl, combine flour with sugars, soda, and salt, mixing well. In another bowl, beat together the eggs, and sour cream, preserves, and oil. Add to dry ingredients, mixing only until moistened. Fill 12 greased or paper-lined muffin cups about ⅔ full. Bake at 400º for 20 to 25 minutes, until done. Immediately remove muffins from pan. Serve warm with butter, if desired. Makes 12 muffins.
This article and recipe by Edie Low first appeared in the June 1994 issue of Our State magazine.
print it
Flaky buttermilk drop biscuits, creamy potato and sausage casserole, and soul-warming chicken and cabbage soup were among your favorite recipes in January. Find out what else made the list.
For only three days each week, a former hosiery mill building in the foothills becomes a barbecue destination powered by a hardworking family.
When demand for tobacco and cotton diminished, this one-square-mile Halifax County town followed suit. Now, one couple is revitalizing Littleton into a lively location once more.
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
