Raspberry Muffins
Make these sugar-topped muffins with the fresh red raspberries from your berry patch or the local farmers' market. Serve them warm at breakfast.
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup butter or margarine, softened
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1-1/4 cups sugar
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2 eggs
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1 8-ounce carton dairy sour cream
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1 teaspoon vanilla
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1 cup fresh or frozen wild raspberries or regular raspberries, thawed and drained
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2 tablespoons sugar
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
Directions
1.
Line 20 muffin cups with paper bake cups; set aside.
2.
In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
3.
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/4 cups sugar and beat with an electric mixer on medium speed until combined. Beat in the eggs, sour cream, and vanilla until combined.
4.
With a spoon, stir the dry ingredients into the beaten mixture until just moistened. Fold in the raspberries. Spoon into prepared muffin cups, filling cups 3/4 full.
5.
For topping: In a small bowl, stir together the 2 tablespoons sugar, the cinnamon, and nutmeg. Sprinkle over batter in muffin cups.
6.
Bake in a 400 degree F oven for 18 to 20 minutes or until the muffins are golden. Serve warm. Makes 20 muffins
Nutrition information
Calories 171, Total Fat 8 g, Cholesterol 39 mg, Sodium 135 mg, Carbohydrate 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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