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Berry Cream Muffins presented by Romancing The Past – A Victorian Bed and Breakfast Email this page to a Friend

4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups fresh or frozen raspberries or blueberries
4 eggs, lightly beaten
2 cups (16 ounces) sour cream
1 cup vegetable oil
1 teaspoon vanilla extract

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 at 400 degrees for 20-25 minutes or until muffins test done.

Yield: about 24 standard-size muffins.

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