Raspberry Cream Muffins

Raspberry Cream Muffins

These versatile muffins make for great breakfast fare, but also work for luncheons,
snacks and afternoon teas. Keep plenty on hand for all your holiday visitors. One of The Guest House's Favorite All around Muffin. We make them all year round and use both Fresh or Frozen Fruit (mixed or just 1 variety - Your choice)

All-purpose flour 2 cups 500 mL
Baking powder 1 tsp. 5 mL
Baking soda 1/2 tsp. 2 mL
Salt 1/2 tsp. 2 mL
Ground cinnamon 1/4 tsp. 1 mL

Butter (or hard margarine), softened 1/2 cup 125 mL
Granulated sugar 2/3 cup 150 mL
Large eggs 2 2
Sour cream 1/2 cup 125 mL
Vanilla extract 1 tsp. 5 mL
Coarsely chopped frozen whole raspberries 1 cup 250 mL

Measure first 5 ingredients into large bowl. Stir.
Make a well in centre.
Cream butter and sugar in medium bowl. Add eggs, 1 at a time, beating
well after each addition.
Add sour cream and vanilla. Beat until smooth.
Add to well in flour mixture.
Add raspberries. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.
Bake in 350°F (175°C) oven for 30 to 35 minutes until wooden pick inserted
in centre of muffin comes out clean. Let stand in pan for 5 minutes. Remove
muffins from pan and place on wire rack to cool. Makes 12 muffins.

Thank you for stopping in.
Enjoy!