Tuesday, August 24, 2010

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)

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