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.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
