Raspberry Muffins with Cream RecipeThese Easy Raspberry Muffins with Cream are made with sour cream, making them so very light in texture, moist, and fresh in flavour! You can use fresh or frozen raspberries for this recipe. I recommend that you thaw the frozen raspberries, until almost totally defrosted, and discard any liquid. I have used these muffins for an easy breakfast, brunch, lunch or a midnight snack idea! You can freeze the muffins which you do not eat fresh, and then pop them into your lunch bag for a homemade lunch time snack.*Note - You can substitute the raspberries for blackberries, or sliced strawberries. Ingredients 4 cups all-purpose flour Directions In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add the berries and toss gently. Combine the eggs, sour cream, oil and vanilla and mix well. Stir the wet ingredients (above) into the dry ingredients just until combined. Fill greased or paper lined muffin cups about 3/4 full. Bake at 400° F for 20 - 25 minutes or until done (a toothpick inserted near the center of the muffin should come out clean). Makes about 18 - 24 medium size muffins. Enjoy these raspberry muffins! Yummy! Ever wonder if your flour is still fresh, or how to keep it fresh? GO to Flour Storage – How to Keep Your Flour Fresh
TOP of Raspberry Muffins with Cream RETURN to More Muffin Recipes with Berries HOME to Raspberry Recipes
|
And Pregnancy/Infertility
|
|
|
