Monday, September 21, 2009

Amazing Berry Cream Muffins

I've been craving a good muffin lately. I've made cupcakes three times in the past month and haven't been able to eat any because of the agreement I made with my sister not to eat sugar. I've been having a hard time and then I got this idea that a real good muffin might be just the thing I need. The problem is that bakery muffins (at least the ones I find) are loaded with sugar. So I had to go to my cookbooks and I came across a recipe and substituted honey for the sugar and seriously... the best muffins EVER!

Berry Cream Muffins
2 cups all-purpose flour
1 cup sugar (or 1/2 cup honey)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups fresh or frozen raspberries or blueberries (if using frozen do not thaw)
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1/2 cup vegetable oil
1/2 teaspoon vanilla extract

1) In a large bowl combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine the eggs, sour cream, oil and vanilla (and honey if you use that); mix well. Stir into dry ingredients just until moistened.

2) Fill greased muffin cups two-thirds full. Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: about 1 dozen



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