Friday, April 23, 2010

Berry Cream Muffins

You just have to try these! I got the recipe from a coworker. They are wonderful! We made 4 dozen of them for staff and they were devoured! We made them ahead of time and froze them for a week and they still tasted fresh out of the oven. You can do this and then pull enough out for each week, or prepare for a brunch ahead of time!

Berry Cream Muffins

Muffin Ingredients:

· 2 cups all-purpose flour
· 1 cup sugar
· ½ teaspoon baking powder
· ½ teaspoon baking soda
· ½ teaspoon salt
· 1-1/2 cups fresh or frozen raspberries or blueberries
· 2 eggs, lightly beaten
· 1 cup (8 ounces) sour cream
· ½ cup vegetable oil
· ½ teaspoon vanilla extract

Streusel Topping Ingredients:

· 3 tablespoons all-purpose flour
· 3 tablespoons quick cooking oats
· 2 tablespoons sugar
· 1/8 teaspoon cinnamon
· 2 tablespoons butter

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
2. Add berries and toss gently.
3. Combine eggs, sour cream, oil and vanilla in a separate bowl, mix well.
4. Stir liquid ingredients into dry ingredients just until moistened.
5. Fill greased muffin cups two-thirds full.
6. Combine flour, oats, sugar, and cinnamon. Cut in butter. Sprinkle over muffins before baking.
7. Bake at 400 F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
*If using frozen berries, do not thaw before using.

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