So this idea came from Katheryn Lane, a fellow author & lovely lady that I met on Twitter (@KatherynLane ~ follow her, you’ll be happy you did). This recipe ties into & was inspired by a pivotal scene in my novel, Small as a Mustard Seed.

THE EXCERPT ON WHICH THIS RECIPE IS BASED:

I sat at the kitchen table wearing frayed jeans and a blue sweater, my hair pulled back in a small ponytail. I hooked my bare heels on the bottom rung of the chair so my toenails, painted a bright, gaudy red, pointed at the linoleum. I sliced a circle from a log of summer sausage and nibbled on the edges. My mother in her robe and slippers, hair pinned back in a bun, moved from the kitchen counter to the refrigerator and back again. Her flurry of activity sent odors — honeydew melon, strawberry lotion, flour, and raw eggs — spinning through the air. Half her body bent into the refrigerator, she scoured the shelves, muttering, “Where is it? Where is it?”

“Where’s what?” I said.

“The sour cream. Have you seen it?”

“Daddy finished it off yesterday with the potato chips.”

She slammed the refrigerator, and the bottles inside the door clanked together. She stamped her foot and said, “Just how am I supposed to make muffins without sour cream?”

I shrugged. “Make them with butter.”

She rolled her eyes dramatically then dismissed me with a few flaps of her hand. “Lord, you would think I spent all this time teaching you absolutely nothing. Sour cream makes it moist.”

“Oh,” I said.

AND HERE’S THE RECIPE:

Prep. time: 15 minutes. Serves 8 – 10 from the crock-pot (cake slices) & more if making muffins. Costs less than $10.

YOU’LL NEED:

• 2 1/2 cups all-purpose flour
• 1  1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening (softened)
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 3/4 cup sour cream
• 2 6-ounce containers of fresh berries (a little over 2 cups) (I used blueberries & raspberries. I don’t recommend frozen; I tried it & it didn’t work out well)
• 1 tablespoon butter (melted)
• 2 tablespoons Sugar In The Raw (chunky granules of sugar)
• fresh berries to garnish (optional)

DIRECTIONS:

1. In a large bowl, mix flour, baking powder, baking soda, and salt.
2. In another microwave-safe bowl, soften shortening in the microwave for about 20 seconds then add in sugar. Beat together with an electric mixer. When blended, add in eggs one at a time, mixing well between each egg. Add in vanilla extract & lemon extract, mix well. Add in sour cream & mix well.
3. Add flour mixture slowly to shortening mixture, beating until blended.
4. Add in berries & fold them in with a spoon (don’t use the mixer to blend).
5. Coat crock-pot with non-stick spray.
6. Add batter to crock-pot in an even layer.
7. Cover and cook on HIGH for 2 1/2 hours or until edges start to brown & a toothpick inserted into the center comes out clean. (If you’re making muffins, preheat the oven to 350 degrees, spray muffin cups with non-stick spray or use liners, fill cups/liners 3/4 full, then bake for 30 minutes or until tops start to brown & a toothpick inserted into the center comes out clean ~ I made large-sized muffins; if you’re making smaller ones, it will probably take less time)
8. Melt the one tablespoon of butter in the microwave. Use a pastry brush to brush the butter over top of the entire cake (or entire batch of muffins). Immediately sprinkle the two tablespoons of Sugar In The Raw over top of the entire cake (or entire batch of muffins).
9. Turn off the crock-pot & remove the lid (& if you can, remove the ceramic ware from the heating element). Let cool for at least 30 -45 minutes then slice into servings ~ if you try to remove it too soon, while it’s still warm, the cake will fall apart. Muffins can be served immediately.
10. Serve with fresh berries as a garnish.
11. Enjoy!