Wednesday, November 9, 2011

Raspberries and Cream Muffins

 Living at home for the month has many benefits, one of them being the fresh produce.  We have a plethora of raspberry bushes in our backyard which usually produce a bumper crop of berries in the summer and fall.  Being that there have been several cool nights with frost Mom didn't think there would be many to pick last weekend.  Thankfully she was wrong!  We went down to the patch to just grab a few to pop in our mouths and ended up with a whole bowl.  Since I've been at this new clinic a week and hadn't brought in any baked goods, it was perfect timing.

I remembered the berries and cream muffins we made in the Yukon and decided to do a little Googling to find a similar recipe.  As luck would have it, I stumbled upon the exact one.  We had strawberry and blueberry in the Yukon and I imagine they would work well with whatever berry you have.  Or maybe even peaches!  Though the raspberry were good, I think the strawberry were probably my favorite.

Raspberries and Cream Muffins (adapted from Taste of Home)
Makes 3 dozen muffins

4 cups flour
1 1/2 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups raspberries
4 eggs
1 cup sour cream
1 cup greek yogurt
1 cup oil
1 teaspoon vanilla

Preheat oven to 400*
Crack eggs in large bowl.  Beat lightly.
Add sour cream, yogurt, oil, and vanilla.
Beat in powder, soda, and salt.
Add sugar.
Stir in flour just until mixed.
Gently fold in raspberries.
Fill greased muffin pan about 3/4 full.
Bake for 20-25 minutes.
Cool on wire rack.

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