As berry season approaches, I have been looking through my recipes to find ones that are best this time of year, with fresh plump berries. This is definitely one of those recipes. I first tried making these when I was about 14 after trying one at my neighbor lady's house.
I will say, though, that these do take a little bit of work. They aren't hard by any means, just time consuming. Also, only use fresh berries with this recipe, NOT frozen
Muffins:
1/2 c. Butter, softened
1/2 c. Sugar
1 Egg
1 tsp. Vanilla
1/2 c. Milk
1/2 c. Sour Cream
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
2 c. Flour
1 c. Raspberries
Cream butter and sugar in mixer until light and fluffy. Beat in egg, vanilla, milk, and sour cream. Mix dry ingredients together and add to batter. Mix just until moistened. Gently fold in Raspberries. Spoon into greased or lined muffin cups.
Topping:
1/2 c. Flour
1/2 c. Quick Oats
1/3 c. Sugar
1/8 tsp. Salt
1/2 tsp. Cinnamon
6 Tbs. Butter
Mix Flour, Oats, Sugar, Cinnamon and Salt in small bowl. Cut in butter (using two knives, a fork, or pastry cutter) until crumbly. Sprinkle over muffins
Bake at 375 degrees for 20-25 minutes or until toothpick comes out clean.
Yield: 18 regular muffins
Enjoy!
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