Wednesday, November 21, 2012

Raspberry Cream Muffins

These muffins are by far our families favorites. They are the one kind that everyone eats, even my most picky eater. So here we go and hope you enjoy some with your family :)

Rasberry Cream Muffins

2 cups                  All purpose flour ( you can use whole wheat flour if you want, I do!)
1 tsp                     baking powder 
1/2 tsp                  baking soda
1/2 tsp                  salt
1/4 tsp                  ground cinnamon

1/2 cup                 butter or hard margarine, softened
2/3 cup                 granulated sugar
2                           large eggs
1/2 cup                 sour cream
1 tsp                     vanilla
1 cup                    coarsely chopped frozen raspberries ( they should definitely be frozen otherwise they just                 squish into mush)

Measure first 5 ingredients into a bowl and stir well.
Beat butter and sugar in 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 350F (175C) oven for 30-35 minutes until golden. Let stand 10 minutes. Remove from pan to cool on rack.
Makes 12 large muffins. 

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