Food & Drink

Recipe of the Day: Berry Cream Muffins

Berry Cream Muffins
Berry Cream Muffins


4 cups all-purpose flour

2 cups sugar

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups fresh or frozen raspberries or blueberries

4 large eggs, lightly beaten

2 cups (16 ounces) sour cream

1 cup vegetable oil

1 teaspoon vanilla extract

Preheat oven to 400 degrees. 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 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.

Country Woman May/June 1995