Recipe of the Day: 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.