I thought of these muffins as being more of an adult muffin. So I was very surprised when my grand-daughter Katy asked for the recipe and took a few of the muffins home. She did add that she might ice them??
In a bowl, whisk together the egg and sugar until fluffy. Sift the dry ingredients into a large bowl and make a well in the centre. Melt the butter and treacle together in a small pan, cool a little and then stir into the dry ingredients along with the egg mixture. Bring the milk to the boil and stir into the mixture, mixing well. Add and blend in the soured cream. Spoon the muffin mixture into paper cases, dividing evenly. Bake for 20 minutes, until well risen, firm and springy to the touch. Cool on a wire rack.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!