I've been using a sour cream muffin recipe from KAF's Whole Grain Baking Book that calls for 1/2 stick butter and 1 cup sugar. I use a hand mixer for creaming, and it never works, no matter how soft the butter is or how long I run the mixer. The mixture is just too dry, and the mixer only spits out pebbles of butter/sugar. I decided that the recipe was simply flawed, and compensated by adding more butter. Will it actually help if I cream the butter alone before adding the sugar? PS - the muffins seem to turn out fine anyway.

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