Sour Cream Muffins with Flax Seed (made with Love)

I am, at times, what some people would consider "still in training" in the kitchen. I have a tendency to get in a rut with my cooking ideas or I go a just a tad bit overboard when "experiment" (and not always with great results). But, I've learned that the heart of the home is truly in the kitchen and we just have to try to make it fun and enjoy ourselves.

Cooking is like any other creative activity, once we practice a little, loosen up and stop comparing ourselves to others, we can really make some awesome things, especially if they come from the heart.

My Italian grandfather, Papa,  taught me this lesson through his own cooking: when you cook with love in your heart, the food always turns out delicious!

Sour Cream and Flax Seed Muffins (made with love)

Preheat oven to 400 degrees F

Wisk together:

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg (optional)

1/2 teaspoon baking soda

1/3 cup (more or less as desired) Flax seeds

Wisk together in another bowl:

2 large eggs

1 cup sour cream

2/3 cup packed light brown sugar

8 tablespoons (1 stick) warm melted butter or oil

1 teaspoon vanilla

Combine wet and dry ingredients. Don't over-mix, the batter should be lumpy. Divide batter among muffin cups, or into greased muffin pan. Bake 12-15 minutes or until toothpick comes out clean.

*Tip: if you have a mini--prep food processor, it's best to grind the Flax seeds (to release the oil which is very healthy) before adding to the mix. If not, no biggie. 

Enjoy!