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Friday, May 23, 2008
Delicious Muffins
My Sister e-mailed me a recipe for Raspberry Creme Muffins, the other day which the girls and I tried out this afternoon. She got it from a bloggy friend (I don't know who, or else I'd pass on credit). But if they taste even half as good as they smell right now baking in my oven, I'll be in heaven.
Raspberry Creme Muffins:
1 egg
1/2 c sour cream (I use Tofutti's Better than Sour Cream)
1/4 c oil
1/2 c sugar
Combine the above ingredients then add:
1.5 c flour
2 t. baking powder
1/2 t salt
Fold in 1 c. raspberries. Grease muffin tin. Bake at 375 deg. for 20 minutes.
You can see here that Kayla loved the batter so much she decided to lick the counter before I got a chance to clean it...
And after days and days of chilly rainy weather in May, we finally got a day like this...
(These were the ONLY two clouds in the sky - match that with mid 70's)
Raspberry Creme Muffins:
1 egg
1/2 c sour cream (I use Tofutti's Better than Sour Cream)
1/4 c oil
1/2 c sugar
Combine the above ingredients then add:
1.5 c flour
2 t. baking powder
1/2 t salt
Fold in 1 c. raspberries. Grease muffin tin. Bake at 375 deg. for 20 minutes.
You can see here that Kayla loved the batter so much she decided to lick the counter before I got a chance to clean it...
And after days and days of chilly rainy weather in May, we finally got a day like this...
(These were the ONLY two clouds in the sky - match that with mid 70's)
3 Comments:
Hope you liked the muffins! I'm looking forward to picking fresh raspberries later in the summer and using those!!
Oh!, I'm going to try this! Esp since it's "counter-licking good"!!
Oh, YUM!! Raspberries are Miguel's favorite fruit, so we will definitely be trying these. Thanks for sharing! (And maybe we'll make some for your LA road-trip snack pack! Yes, we can get raspberries in November. Isn't California great? :) )
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