Tuesday, September 11, 2007

Berry Cream Muffins

4 cups all-purpose flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 cups fresh or frozen raspberries or blueberries
2 cups sour cream
1 cup vegetable oil
1 tsp vanilla

In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredeints just until moistened. Fill greased or paper-lined muffin ups two-thirds full. Bake at 400ºF for 20-25 minutes or until muffins test done.