Berry Cream Muffins

I am not really a big fan of muffins but If I make them this is my" go-to" recipe.These are so moist and delicious!I got this recipe from Country Woman magazine quite a few years ago. Enjoy!

4 cups all-purpose flour

2 cups sugar

1-1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups fresh raspberries or frozen raspberries or blueberries

4 eggs, lightly beaten

2 cups (16 ounces) sour cream

1 cup canola oil

1 teaspoon vanilla extract

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.

Fill greased muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: about 2 dozen.( I got 3 dozen with this recipe)

Taco bake

2lbs. ground beef(I used caribou)
1/2 C. chopped onion
1 pkg. taco seasoning mix
2C. shredded Cheddar cheese
2 pkgs. crescent rolls
1(8oz) sour cream
salsa

Brown ground beef and onion; drain. Simmer ground beef mixture and taco seasoning 5-10 minutes. Open crescent rolls and spread on jelly-roll pan(baking sheet). Spread meat mixture on rolls. Add cheese. Bake at 325 degrees for 18-20 minutes. Serve with sour cream and salsa.