Raspberry Cream Muffins

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:

4 eggs
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.

Bon Appetit!

Apple Pie Muffins

These muffins are one of my favorites. If you have some old apples lying around, this is the perfect recipe to bring them to life again. The recipe calls for buttermilk but if you don't have any, just put a tablespoon of lemon juice, or vinegar into a measuring cup and then fill with milk to make one cup. Let it set for 5 minutes before adding to the recipe-- quick and easy substitution.



Preheat the oven to 375 degrees.

2 1/4 C flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 egg
1 C buttermilk
1/2 butter or margarine, melted
1 tsp vanilla
1 1/2 C packed brown sugar
2 C diced or grated apples

Topping:
1/2 C packed brown sugar
1/3 C flour
1 tsp cinnamon
2 T butter or margarine, melted

Grease muffin tins or use silicone or paper cups. (makes around 16 muffins).

In a large bowl, whisk the flour, soda, salt and cinnamon together. Set aside.

In another bowl, mix together the rest of the ingredients except the apples, until the sugar dissolves. When ready, pour into the flour mixture, add the apples and mix just until blended. Don't over mix.

If you have an ice cream scoop, one scoop per muffin tin is just the right amount. If not, spoon batter almost to the top. Mix together the topping ingredients and sprinkle a generous amount of the mixture on the top of each muffin.

Bake for 25 minutes or until tops spring back. Cool and enjoy.