Thursday, December 6, 2012

Berry Sour Cream Muffins

Adapted from All Recipes 

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup sugar
1/2 cup canola oil
1/2 teaspoon vanilla
1 cup sour cream
2/3 cup  fresh or frozen blueberries
 fresh or frozen raspberries, to top
sugar, to top

1. Preheat oven to 375°F and grease your mini loaf pan or regular muffin pan. In a bowl mix together flour, salt, and baking soda. Set aside.
2. In a large bowl, whisk together eggs and sugar. Mix in canola oil and vanilla until well combined. Add dry ingredients alternating with sour cream until batter is just combined. Fold in blueberries.
3. Divide batter among muffin molds, filling 3/4 full. Press 2-3 raspberries into the top of each and then sprinkle with some sugar. Bake 20-25 minutes for regular muffins and 30-35 minutes for mini loaves, until golden brown and toothpick comes out clean.
4. Let muffins cool a few minutes in the pan before transferring to a wire rack to cool completely. Enjoy your berry muffin with a cup of tea or hot chocolate!

Makes 8-12.


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