Wednesday, 23 July 2014

Raspberry Sour Cream Muffins

Raspberry Sour Cream Muffins
3 cups All Purpose Flour
3 cups Whole Wheat Flour
3 Tbsp Baking Powder
1 tsp Salt
6 Large Eggs
2 Tbsp of Vanilla
2 cups Sugar
3/4 cup Melted Margarine or Butter
3 3/4 cups Sour Cream
4 cups Fresh or Frozen Raspberries

Preheat oven to 375'F.  Grease 3 dozen muffin tins or place paper liners in them.

In a large bowl mix the two different flours, baking powder, and salt.

 Place all 6 eggs in the KitchenAide mixmaster and beat them until light and fluffy.

Add sugar to the eggs and Vanilla and beat them together.

Add melted margarine to egg mixture and beat.

Add sour cream and and just mix just until blended.

Add raspberries to the flour mixture and toss to coat them.

Add egg mixture to flour mixture and stir until blended.

Fill muffin tins 3/4 full and bake for 18-22 minutes.

These muffins where amazing.  
You can substitute the raspberries for blueberries, strawberries, or saskatoon berries.

 Hope you all enjoy these muffins as much as my teenagers did.  
They ate all three dozen in three days!

Quality Green Deals

Great price on Red, Yellow, and Orange Peppers $1.99/lb!!!  Great for stir fry, Greek  salad, kabobs, or placed on a vegetable platter.