Fruity Mix And Match Muffins

• 1/2 cups Sour Cream
• 2 teaspoons Baking Soda
• 1 cup Butter, Softened (Can Sub Equal Parts Butter And Coconut Oil)
• 1/2 cups Honey
• 2 Eggs
• 1/2 cups Pure Maple Syrup
• 3 cups White Whole Wheat Flour
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 2 cups Fruit Combination Of Your Choice, Mashed (options Include Apples Or Applesauce, Pears, Blackberries, Canned Pumpkin, Home Canned Peaches, Pears, Bananas, Etc.)
• 2 teaspoons Pure Vanilla Extract
• 1 bag Chocolate Chips, 12 Ounce Bag (Optional) (dark, White, Cinnamon, Semi-sweet, Peanut Butter Or Combination)
• 1 block Cream Cheese, 8 Ounce Size, Softened And Cut Into Cubes (Optional)

1. Preheat oven to 350 F. Grease or oil three 12-count regular size muffin tins. I only have two so you can rotate them by letting the muffins cool after baking, taking them out of the pan, re-greasing the pan and using it again. I sometimes use a mini muffin tin as well as little fingers seem to like the mini muffins best. The mini muffins use the same baking times.
2. Stir sour cream and baking soda together in a small bowl and set aside.
3. In a large bowl cream together butter, coconut oil (if using) and honey. Once creamy and blended add in eggs and sour cream mixture then mix in the maple syrup. Once this is all blended together, stir in the flour through vanilla until well combined.
4. Add in the chocolate chips and cream cheese if using and blend until just combined.
5. Spoon the batter into oiled muffin tins filling each most of the way full. Bake for 18 minutes and enjoy!
6. This recipe makes about 3 dozen regular size muffins.

sour cream, baking soda, butter, honey, eggs, maple syrup, flour, ground cinnamon, ground nutmeg, combination, vanilla, chocolate chips, cream cheese

Taken from tastykitchen.com/recipes/breads/fruity-mix-and-match-muffins/ (may not work)