One more recipe

When I was typing up my recipes post I knew I had one more to share but couldn't think of what it was at the time but it came to me this morning: Berry Cream Muffins. I found this recipe in a Taste of Home Cookbook. These are perfect right out of the oven or shortly there after but are not good the next day. The recipe makes 2 & 1/2 dozen muffins so what I do is 1/2 the recipe then I bake only about 6 muffins to eat right away and I put the rest in the muffin pan (in liners) and put it right in the freezer. After they are frozen solid I put them in a plastic bag. This way I can pull out as many as I want to bake as needed and they are always fresh. Here is the recipe. This is the best I have tasted.

Berry Cream Muffins (full recipe)

4 cups all purpose flour

2 cups sugar

1 tsp bkg pwd

1 tsp bkg soda

1 tsp salt

3 cups fresh or frozen raspberries or blueberries

4 eggs lightly beaten

2 cups sour cream

1 cup veg oil

1 tsp vanilla

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups two thirds full. Bake at 400 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.