Wednesday, June 6, 2012

Really Rad Raspberry Cream Muffins!

This is one of our all time favorite muffin recipes that everyone (even the picky one!) enjoys. In fact, it is difficult to actually snag one around here when I only make a single batch (a single batch makes 12 muffins).

Raspberry Cream Muffins

2 cups     whole wheat flour
1 tsp        baking powder
1/2 tsp     baking soda
1/2 tsp     salt
1/4 tsp     ground cinnamon (I usually put in a 1/2 tsp as we like cinnamon!)

1/2 cup    butter or hard margarine, softened
2              large eggs
1/2 cup    sour cream(or plain yogurt)
1 tsp        vanilla

1 cup      coarsely chopped frozen raspberries

-Measure first 5 ingredients in a bowl. Stir well.
-Beat butter and sugar in a medium bowl. Beat in eggs 1 at a time. Add sour cream and vanilla. Beat to mix. -Add flour mixture. Stir just until moistened.
-Fold in raspberries. Fill greased muffin cups almost full. Bake in 350 F (175 C) oven for 30 to 35 minutes            until golden. Let stand 10 minutes (if you can stand to wait!) Remove from pan to cool on rack.

I haven't tried it yet with fresh raspberries, but they would probably get mushy. As I'm writing this I'm thinking this recipe would probably be really good with blueberries (and just about any berries) too!

So.... Enjoy!

What is your favorite muffin recipe? I love muffins, but the only thing I don't like is washing the pan, all those little cups are annoying!

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