Cookie
Administrator
Strong raspberry flavor and red Christmas color. Serve at brunch, afternoon tea or as a late evening snack.
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup butter or hard margarine, softened
2/3 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp. vanilla
1 cup coarsly chopped frozen raspberries
Makes 12 large muffins
Measure first 5 ingredients in bowl.
Stir well.
Beat butter and sugar in medium bowl.
Beat in eggs 1 at a time.
Add sour cream and vanilla.
Beat to mix.
Add flour mixture.
Stir just until moistened.
Fold in raspberries.
Fill greased mufin cups almost full.
Bake in 350F oven for 30 to 35 minutes until golden.
An inserted wooden pick should come out clean.
Let stand 10 minutes.
Remove from pan to cool on rack.
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup butter or hard margarine, softened
2/3 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp. vanilla
1 cup coarsly chopped frozen raspberries
Makes 12 large muffins
Measure first 5 ingredients in bowl.
Stir well.
Beat butter and sugar in medium bowl.
Beat in eggs 1 at a time.
Add sour cream and vanilla.
Beat to mix.
Add flour mixture.
Stir just until moistened.
Fold in raspberries.
Fill greased mufin cups almost full.
Bake in 350F oven for 30 to 35 minutes until golden.
An inserted wooden pick should come out clean.
Let stand 10 minutes.
Remove from pan to cool on rack.
