Nigella Pear and Ginger Muffin recipe - can I use yogurt instead of sour cream?

[HalfMumHalfBiscuit]

Please help as want to make some today and can't get to shops. Thanks

I can't see why it wouldn't work as it is more or less the same in consistency but perhaps if you have some lemon juice - just add a couple of drops to the yoghurt for a similar taste to sour cream.

I am sure they will be lovely mmmm.

Thanks. Thats what I thought. Will give them a try.

Have you made them yet?

recipe?

can we have the recipe?

Sorry for delay. They did turn out delicious in the end.
Very sweet though.

Here is recipe

250g flour,
2 teaspoons baking powder,
150g caster sugar
75g light brown sugar plus some for sprinkling, 1 teaspoon ground ginger (I didn't have any and used mixed spice which worked just as well),
1x42ml pot of sour cream,
125ml veg oil (I used sunflower),
1x 15ml tablespoon honey,
2 eggs,
1 large peeled or not up to you pear to give you about 300g fruit (I used 3 small pears)

Preheat oven to 200 degrees C/gas mark 6 and line a 12 bun muffin tin with muffin papers (I used a yorkshire pudding tin and crammed them in).

Measure into a bowl the flour, baking powder, caster sugar, 75g brown sugar and the ground ginger.

In a large measuring jug, whisk together the sour cream, oil, honey and eggs and then fold into the dry ingredients.

Lastly mix in the diced pear and divide the batter evenly between the muffin cases (mine was fairly think).

Sprinkle each with sugar and bake for 20 mins then put on cooling rack.

Nigella recommends to scoff whilst still warm. Enjoy.

bump for anyone who wants the recipe