Raspberry Sour Cream Muffins

2 cups flour
2 cups fresh raspberries
1 cup sour cream, at room temperature
3/4 to 1 cup sugar (adjust to suit berries’ sweetness)
1/4 cup canola oil
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
zest of one lemon
1 egg

  • Preheat oven to 350.
  • Line or grease 12 wells of a muffin tin.
  • In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt.
  • In another bowl, whisk together oil, sour cream, zest, egg and vanilla until blended.
  • Add the dry ingredients to the wet and mix until smooth.
  • Fold in raspberries.
  • Divide the batter evenly between the wells.
  • Bake 15 minutes or until toothpick comes out clean.
  • Remove to a wire rack to cool.



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