Summer is on it's way - nothing says warm weather like berries.
This recipe has everything that makes a muffin superb...raspberries,
sour cream and cream cheese. It's almost a dessert!
Raspberry Cream Muffins:
2 c. white sugar
1 c. vegetable oil
1 t. vanilla extract
1 t. almond extract
4 c. flour
1 t. salt
1 t. baking soda
2 c. sour cream
2 c. raspberries - or any berry that suits you
5 oz. cream cheese
white sugar for sprinkling
Preheat oven to 400 degrees. Grease muffin tins or line with paper muffin liners.
In a large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in the oil. Stir in vanilla, almond extract and sour cream. Add salt and baking soda and flour.
Gently fold in raspberries. Scoop batter into prepared muffin tins. Using a teaspoon, place about a teaspoon of cream cheese onto the tops of each muffin then sprinkle with sugar.
Bake in preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.