Slow Cooker Sour Cream Recipe

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As I understand it, the opposite of muffins is cakes and muffins are cake-like. They need to be completely flattened and generally larger than pudding to cook correctly. These usually have a very light/soft exterior and when I cook them, I always add a heaping tsp or so of flour (at the very least) to ensure they stay puffed up. They cut very nicely with a plastic knife and came out of the cake pan perfectly charred. In my experience, they tend to hold their shape better when they're cooked further apart, so I didn't find it necessary to add more flour, though I might try it to see if I could row up the texture by roasting two eggs, then adding the flour, a teaspoon of almond extract, and so on. They were absolutely wonderful! I did this because I was stranded and didn't have any other cakes or cookies to fall back on - this was such an easy, delicious