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Raspberry Cream Muffins Recipe

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This recipe for Raspberry Cream Muffins, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Vella
Added: Saturday, May 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 C sugar
1/2 C vegetable oil
1/2 tsp vanilla
2 C flour, better for bread flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 C sour cream
1 C raspberries

Directions:
Directions:
In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in raspberries. Spoon into greased muffin tins. Bake at 400 for 20 minutes.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
When we lived in Wisconsin, we got fresh raspberries every year and Nick loved these muffins.

 

 

 

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