Berry cream muffins
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | All-purpose flour |
| 2 | cups | Sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 3 | cups | Blueberries, frozen -- or |
| Raspberries | ||
| Or fresh can be used | ||
| 4 | eaches | Eggs -- lighty beaten |
| 2 | cups | Sour cream -- 16 oz |
| 1 | cup | Vegetable oil |
| 1 | teaspoon | Vanilla extract |
Directions
In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake 400 deg. for 20 to 25 min. or until muffins test done. Yield: about 24 standard size muffins.
Recipe By : Country Woman
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