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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 28 |
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Meet the Cook: The sour cream makes these muffins so nice and light that you can serve them as a bread with a meal. But, here at our house, I've fixed them for everything from breakfast up to midnight snacks. I grew up on a dairy farm and now live outside a small town with my husband and our children - 17, 12 and 9. -Linda Gilmore, Hampstead, Maryland Ingredients:
4 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1-1/4 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
3 cups fresh raspberries or frozen raspberries or blueberries |
4 eggs, lightly beaten |
2 cups (16 ounces) sour cream |
1 cup canola oil |
1 teaspoon vanilla extract |
Directions:
1. 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.
2. Fill greased muffin cups two-thirds full. Bake at 400° for 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.
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