I really like these muffins. They are nice and moist because of the sour cream. I used frozen raspberries and I have used frozen blueberries. They are equally as good.
I like them with the jam, but they are also good without.
Fruit fusion muffins
2 cups flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1½ cups chopped berries
1 cup sour cream
½ cup oil
½ teaspoon vanilla
Optional: jam for filling (I used raspberry/pineapple)
Preheat oven to 400°F
Mix flour, sugar, baking powder, baking soda and salt. Add berries.
In a separate bowl, mix eggs, sour cream, oil, vanilla, and optional jam or filling. Add to dry mixture and mix.
Fill cups 1/2 full, drop in 1/2 tsp. jam, then more dough.
Bake 15 to 20 minutes.
Dora Miner is a local cook and baker who writes a regular column for The Pipestone Flyer.