"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Raspberry Muffins, by Gayle Cornwell, is from Mama G's Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/4 C sugar 1/2 C margarine 2 eggs 1 C sour cream 1 tsp. vanilla 2 C flour 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 C fresh or frozen raspberries
Topping: 2 T sugar 1/4 tsp. cinnamon 1/4 tsp. nutmeg
Cream 1 1/4 cups sugar with shortening until well mixed. Add eggs, sour cream and vanilla. Sift flour with baking powder, soda and salt. Add to creamed mixture just until moist. Fold in berries. Place batter in 2 greased muffin tins, filling about 2/3 full. Combine 2 tablespoons sugar with cinnamon and nutmeg. Sprinkle 1/4 teaspoon topping on each muffin. Bake @ 375º for 25-30 minutes or until muffins test done.
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