Moist muffins make the most of sour cream

Moist muffins make the most of sour cream

Fruit Fusion Muffins in the kitchen this week

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

Pinch salt

1½ cups chopped berries

2 eggs

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.