Raspberry Sour Cream Muffins
This is another variation of raspberry sour cream muffins. This one is seedless if you use seedless jam, and better for those of us who don't tolerate seeds in our diet.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 2cups flour
- 1teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄2cup sugar
- 1⁄2
- 2
- 1cup cultured sour cream
- raspberry jam
Advertisement
DIRECTIONS
- Sift together first four ingredients into a mixing bowl.
- In a separate bowl cream sugar and butter till fluffy light.
- Blend in eggs, then sour cream.
- Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
- Spoon batter into greased muffin cups about half full.
- Place a teaspoon of jam atop batter, then another spoon of batter over jam.
- Bake at 350 degrees F for 20-25 minutes.
Advertisement